餐厅供餐服务设计方案

Dining room service design

一、供餐服务理念（Meal service concept）

以健康、营养、安全、便捷、美味的食品和优质的服务为员工提供健康、绿色的膳食服务模式。

Health, nutrition, safety, convenience, delicious food and quality service for employees to provide a healthy, green food service model.

二、供餐运营设想（Meal operation idea）

供餐种类：

自选餐、商务套餐、南北风味面食、特色美食餐等。

监督方法:

成立双方膳食管理委员会，对运营管理实施有效的监督。

质量控制：

自主检查，专职品管员，内审检查。

管理方法：

飞行检查、点检记录。

监督形式：

HACCP及ISO9001食品安全过程控制及安全审核。

安全管理：

生产安全的无缝化巡检，职业安全的全程培训。

客户保障：

为餐饮项目提供公众责任保险。

For meal types:

Free meals, business packages, North and South Flavor food, food, etc..

Supervision method:

The establishment of the two sides dietary management committee, Effective supervision on operation management.

Quality control:

Self inspection, full-time qc, Internal audit check.

Management methods:

Flight inspection, inspection records.

Supervision form:

HACCP and ISO9001 food safety The whole process control and safety audit.

Safety management:

Seamless safety inspection, The whole training occupation safety.

Customer support:

Providing public responsibility for food items Insurance。