文档介绍：该【食堂投标服务方案 】是由【ATONGMU】上传分享，文档一共【309】页，该文档可以免费在线阅读，需要了解更多关于【食堂投标服务方案 】的内容，可以使用淘豆网的站内搜索功能，选择自己适合的文档，以下文字是截取该文章内的部分文字，如需要获得完整电子版，请下载此文档到您的设备，方便您编辑和打印。XXXX公司员工餐厅服务方案XXXX餐饮管理公司2017-08-14目,,录第一章,,员工餐厅管理运作.................................................................................................................................6一、总体生疏及工作重点.............................................................................................................................6(一(总体生疏.....................................................................................................................................6(二(工作重点.....................................................................................................................................6二、员工餐厅服务定位.................................................................................................................................8(一(服务定位.....................................................................................................................................8(二(服务理念.....................................................................................................................................9三、员工餐厅服务目标...............................................................................................................................10四、管理服务模式.......................................................................................................................................11(一(原材料选购管理.......................................................................................................................11(二(食品加工管理...........................................................................................................................11(三(节能降耗管理...........................................................................................................................11(四(保洁、餐具管理.......................................................................................................................11(五(平安管理...................................................................................................................................12(六(应急预案管理...........................................................................................................................12(七(环境爱护管理...........................................................................................................................12五、管理机构设置.......................................................................................................................................12(一(项目管理机构设置说明............................................................................................................12(二(项目管理机构设置的目标........................................................................................................12(三(项目管理机构设置图................................................................................................................13(四(项目工作指导关系流程示意图................................................................................................14(五(质量、环境、职业健康平安管理系统示意图.........................................................................15六、员工餐厅服务措施...............................................................................................................................16(一(服务内容和要求.......................................................................................................................16(二(厨部服务流程、措施................................................................................................................22(三(服务部服务流程、措施............................................................................................................35(四(管事部服务措施.......................................................................................................................48(五(增值服务方案...........................................................................................................................57(六(投诉处理措施...........................................................................................................................59(七(节能降耗措施...........................................................................................................................62(八(员工餐厅设备平安操作规程....................................................................................................63(九(消防平安管理措施....................................................................................................................70(十(服务质量保障措施....................................................................................................................71(十一(,菜品变化措施....................................................................................................................72其次章,,管理制度及应急预案...........................................................................................................................74一、岗位职责...............................................................................................................................................74(一(项目经理岗位职责....................................................................................................................75(二(库管员岗位职责.......................................................................................................................77(三(厨师长岗位职责.......................................................................................................................78(四(服务领班岗位职责....................................................................................................................81(五(服务员岗位职责.......................................................................................................................82(六(白案厨师岗位职责....................................................................................................................83(七(大灶厨师岗位职责....................................................................................................................84(八(小灶厨师岗位职责....................................................................................................................85(九(凉菜厨师岗位职责....................................................................................................................86(十(西点岗位职责...........................................................................................................................87(十一(墩子岗位职责.......................................................................................................................88(十二(洗碗工岗位职责....................................................................................................................89(十三(保洁员岗位职责....................................................................................................................90二、工作流程...............................................................................................................................................91(一(原材料选购流程.......................................................................................................................91(二(验收货流程...............................................................................................................................92(三(原材料领用流程.......................................................................................................................93(四(食品加工流程...........................................................................................................................94(五(剩菜管理流程...........................................................................................................................95(六(预订服务流程...........................................................................................................................96(七(摆台服务流程...........................................................................................................................97(八(传菜服务流程.........................................................................................................................100(九(接待餐接待服务流程..............................................................................................................101(十(餐桌清洁服务流程..................................................................................................................103(十一(餐具清洗消毒流程..............................................................................................................105(十二(投诉处理流程.....................................................................................................................106三、激励监督机制管理制度.....................................................................................................................107(一(目的.........................................................................................................................................107(二(范围.........................................................................................................................................107(三(定义.........................................................................................................................................107四、食品平安管理制度.............................................................................................................................110(一(食品平安监管组织架构图......................................................................................................111(二(食品验货管理制度..................................................................................................................111(三(食品加工平安管理制度..........................................................................................................112(四(食品烹饪平安管理制度..........................................................................................................113(五(员工餐厅食品储存制度..........................................................................................................114(六(食品留样管理制度..................................................................................................................115(七(食品添加剂的使用与管理制度..............................................................................................115五、食品选购管理制度.............................................................................................................................115(一(选购部人员职责.....................................................................................................................116(二(选购原则.................................................................................................................................116(三(合格供应商必需具备的条件..................................................................................................116(四(合格供应商评估表..................................................................................................................116(五(供应商等级.............................................................................................................................119(六(市场调查.................................................................................................................................119(七(选购质量把握.........................................................................................................................119(八(选购数量把握.........................................................................................................................119六、卫生清洁管理制度.............................................................................................................................120(一(员工餐厅卫生清洁管理制度总则..........................................................................................120(二(厨房卫生清洁管理制度..........................................................................................................123(三(管事部卫生清洁管理制度......................................................................................................126(四(公区保洁管理制度..................................................................................................................128(五(员工餐厅灭四害管理制度......................................................................................................129(六(餐用具消毒管理制度..............................................................................................................130(七(垃圾房管理制度.....................................................................................................................130七、设备维护管理制度................