庆安职工食堂关于制止浪费的实践和探索

The Practice and Exploration of Preventing Waste in Qing’an Staff Canteen

庆安职工食堂加强管理、节约理念的宣传,形成了餐饮节约的氛围。本文从建章立制入手,梳理了整个食品采购、加工、销售环节,坚持以销售量定采购量、以加工量定领用量、以职工的饭量定销售量的闭环管理原则,从而提高食材的利用率,科学地降低食材成本,采用泔水称重的方式检查节约的效果。通过实践,庆安职工食堂餐饮浪费现象大大降低,厉行节约,杜绝浪费取得了显著成果。

Qing’an staff cafeteria enforces the canteen management and the propagation of the economy idea,to form the atmosphere of food-saving.By setting the regulations,we organized the whole cycle of food purchase,manufacturing and sales;we insists the close-loop management rule:determining the purchase according to the sales,determining the consuming according to the manufacturing,determining the sales according to the staff’s volume,in order to improve the ratio of utility of food materials as well as reduce the expense of food in the scientific ways.The measure of swill-weighting has been adopted to evaluate the effect of economy.In practice,food-wasting phenomenon in Qing’an staff cafeteria has been intensively relieved,practicing thrift and opposing waste’has gained prominent results.