Henan University of Science and Technology created the "rest assured cafeteria" to protect the teachers and students "tongue safety"

It is a "love project", a "love project", and a "conscience project". Recently, the well -known domestic high -level education professional evaluation institution officially released the results of the 2022 Soft Science and Technology Chinese college students' satisfaction survey. In the 10,000 major aspects of satisfaction surveys such as teaching, environment, life, service, and personal growth in more than 2,000 colleges and universities in the country, Henan University of Technology Campus Canteen in Henan Institute of Technology is "rich in school cafeteria food selection, good quality and low price" Raced in the top 20 list, ranked first in non -"double first -class" universities, and ranked eleventh in the country. This is the full affirmation of the majority of students, parents and people from all walks of life in the school's logistics catering service guarantee. Henan University of Science and Technology adheres to the opportunity of the "capacity building year" activity, closely focuses on the theme of "improving ability, forging work style, doing hard work, and competing for color". Serving, creating a "rest assured cafeteria", constantly meeting the growing needs of teachers and students, providing a solid and powerful guarantee for the construction of the "double first -class" creation and domestic first -class characteristic and high -level universities.

1. With "7S" management as the core, establish a standardized and standardized working system

The standardization and standardization of work is not only an effective way to create a good environment for restaurants, but also an important starting point for ensuring food safety. Henan University of Science and Technology in the province's university logistics restaurants in the province implemented 7S on -site management with the core of "organizing, rectification, cleaning, safety, cleaning, literacy, and service". The "7S Management Promotional Implementation Plan" and "Standard Manual" are specially formulated, which clarify the implementation steps, methods, contents, and requirements, and establish the principles of long -term implementation, repeated circulation, and continuous improvement. By concentratedly cleaning up the office spaces, warehouses and service environments of the restaurant, the facilities and items are located and placed in classification, and a clean, tidy, standardized working environment is created. Combined with the actual creativity of the work, "Four One", "Three Models" and "Four Horgeous" work, that is, insist on one day training, one weekly inspection, once a month, and once a month. Normalization; high standards created model rooms, model areas, and model teams, achieving the effect of "with dots, lines to face"; implementation of the safety grading management system with "four hierarchies" as the core, and safety grades will be safe. The risk points are divided into four levels of ABCD. They represent the risk levels of red, yellow, blue, and green, respectively, and the frequency of inspection. The highly integrated daily work and 7S management. Through the continuous and effective development of 7S management, it ensures food safety, beautify the service environment, optimizes the work process, improves service efficiency, improves the service image, has been well received by teachers and students. Peking University, China University of Mining University, Shaanxi Normal University , Zhengzhou University and other provinces and other provinces have also come to school many times to exchange and study.

School leader leads the team to check the restaurant

Check the restaurant lobby

Check the warehouse material

Check the stall operation room

Check the meals

Check the samples of food food

Standardized meal production

Second, take refined management as the starting point, promote the transformation of management methods and service methods

Henan University of Science and Technology has always been working hard on fine cultivation and lean. On the basis of the introduction of ISO9001 quality management system and HACCP food safety control system, in the national universities, innovative implementation of "student restaurant lobby hotelization management" and "university student independent service management" and other models have achieved the transition from extension to refined to refined to refinement. Essence The eight major work systems of catering service management have been formulated and the "four -in -one" safety prevention and control system with dynamic evaluation and three -dimensional supervision is developed. The place of placement, the cleaning of the oil fume system, and the harmless recycling of the water, etc., effectively improved the level and efficiency of the restaurant's safety inspection. At the same time, actively adopt social advantageous resources to continuously improve the dining service supervision system, introduce the "catering service supervision platform", take the lead in achieving the "Ming Kitchen Light Stove" project and promote it in the province in Jiaozuo City. The full -scale supervision and evaluation of the quality, taste, price, and hygiene of restaurant managers, service personnel, chefs, and dishes, and promote the continuous improvement of the quality of catering services in our school. Continue to carry out civilized dining campaign activities, strive to create a warm dining environment in the restaurant, and have a positive and healthy catering culture. Students consciously delivery (具) has already become a habit, saving cherishment of food, and the waste of catering is gradually rooted in people's hearts.

During the prevention and control of the epidemic prevention and control

Third, with the goal of protecting the price of stability, provide teachers and students' beauty and high -quality catering services

Henan University of Science and Technology always adheres to the attributes of "education logistics, public welfare logistics, and political logistics" of the student cafeteria, strictly control the price control mechanism of the food hall and the highest price limit mechanism. The restaurant directly managed by the school will uniformly execute the centralized procurement model of large materials. All rice noodles oil and meat are all unified. Below the market wholesale price of more than 5%. At the same time, in order to further save procurement costs, adhere to the source of the source, and through measures such as "agricultural school docking", some fresh varieties such as vegetables, milk, and eggs are directly purchased from farmers, reducing the intermediate links; insisting on poverty alleviation every year from the counterparts each year The purchase of agricultural and sideline products in Xichuan County and Boainan Zhuying Village, by signing the purchase and sales agreement, the fixed -point purchase of fresh vegetable land, and free promotion of agricultural products online and offline. Eat a safe, peaceful, high -quality and low -quality vegetable, and also achieved a win -win situation of farmers' income and students benefited. Over the years, the basic food price of our school's direct management restaurants has stabilized below 6 yuan for a long time, and the proportion of high, middle and low -grade meals has stabilized at about 2: 5: 3, and takes out more than 200,000 yuan each year to insist on high -quality free soup supply. During the tension of the prevention and control of the epidemic in Jiaozuo City, Henan University of Technology actively guided various business windows to adhere to the school's safety and stability, to maintain stable prices, so that students' peace of mind, comfort, and rest assured. Fourth, the quality of food is the fundamental, improve the quality of food, and meet the diverse needs

People use food as the sky. The quality of meals is related to the basic life and health of the majority of students during school. Henan University of Technology always adheres to the "ingenuity, craftsman, and cast boutique" catering service work ideas. Since 2019, it has proactively changed the concept of catering management services, actively explored new measures for catering services in colleges and universities, injecting the previous single service student model into the service " The win -win and win -win concept of students'+business booths "takes the" improvement of the quality of meals "as a carrier, and work hard on innovative dishes development, improvement of dishes quality, and balanced nutrition. Organize the training of chef skills level test training, increase the proportion of employees to hold a certificate, and effectively improve the food cooking and processing quality of the cafeteria; in accordance with seasonal and solar terms, create nympholes, seasonal dishes, and local specialty vegetable systems. Noodles, small bowls of vegetables, etc., have more specialty dishes with "Heli Catering" flavor. At present, on the basis of the number of more than 800 dishes in the school, the school's direct restaurant insists on launching nearly 200 kinds of innovative dishes each year, accounting for 25%of the total restaurant's meal variety, ensuring that each restaurant has equalization, standardized taste, and diverse dishes. Hua; adhere to the annual culinary competition, effectively improve the chef's team's cooking and skills level through the training of the competition and promoting training; actively invite professionals to enter the school to carry out chef training, form an expert group to diagnose booth dishes diagnosis Help booth improve the quality of food and enrich the style of dishes. It truly realizes a good situation of students 'benefits, profitability, and security and security. It not only meets students' diverse catering service needs, but also reduces catering waste from the source.

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