What's the difference between canteen trusteeship and canteen contracting?

There is no difference. Canteen trusteeship is canteen contracting.

Canteen trusteeship (contracting) means that enterprises, hospitals, schools, hotels and other enterprises, institutions or organizations contract canteens to professional catering companies for management according to their needs, and then choose various dishes provided by catering companies for dining.

The canteen originated in the summer and autumn of 1958, and was called "public canteen" at that time, which was organized by the government. That is the political madness, and it is completely ineffective for farmers to fight this madness by pretending to be poor. Therefore, opening an office canteen is just one of a series of romantic fanaticism. People get steamed buns and eat in public canteens, which is "prosperous" at first.

Extended data

There are the following eight contracting modes.

1, semi-commissioned contract mode

Owner: Provide the existing site (including operation room, warehouse, etc.). ), accommodation, kitchen equipment, facilities, tableware, kitchen utensils, water, electricity, fuel, or make other decisions according to the actual situation of the factory.

Contractor: responsible for providing labor services, cleaning fees, wear and tear, maintenance, industrial injury insurance, welfare, labor insurance supplies and other expenses.

Responsible for purchasing, cooking and management, provide chefs according to your company's taste requirements, and provide quality catering services.

Meals can be paid in advance. Diners can eat with a meal card and implement a flexible way of spending first and then paying. According to the actual number and denomination of meal cards issued, it will be settled once a month.

2. Full-time nursery contract mode

Owner: Provide the existing site (including operation room, warehouse, etc.). ) and accommodation, or set certain food standards for employees according to the actual situation of the factory.

Contractor: responsible for investing in equipment. The duration of the contract is determined according to the investment (at least three years). If the contract is not renewed upon expiration, the kitchenware can be purchased or transferred to the next operator by the manufacturer at an appropriate price at an annual depreciation. Responsible for prepaying meals, purchasing raw materials, processing and making, and ensuring the timely provision of quality catering services. Responsible for labor, cleaning costs, water and electricity, fuel, loss transportation management and other related expenses. Provide dining cards (including IC cards). Diners can eat with a card and pay the bill once a month.

3. Distribution mode of nutritious meals

Employer: Provide the dining place and number of people, and agree on the standard of nutritious meals.

Contractor: We will process and make nutritious meals in the central kitchen in this area, transport and deliver them to the customer's workplace, and all the expenses will be borne by our company, and the meal fee will be settled every month.

4, commissioned processing mode

Employer: Provide site, equipment, fuel, water and electricity, and purchase raw materials.

Contractor: Responsible for appointing personnel for cooking, kitchen management, kitchen layout, optimization of food supply mode, reasonable arrangement of meal expenses, personnel optimization, chef exchange and canteen supervisor training. Collect management fees and service fees every month.

5. Consulting methods

Employer: Pay a certain tutor fee.

Contractor: Send professionals to your company for technical and modern kitchen management consultation, satisfaction questionnaire survey, food price evaluation, evaluation of operation specifications according to ISO standards, and evaluation of "8S" activities.

6. Free choice of methods

Employer: Provide site, utilities and existing kitchen equipment (suitable for customers with more than 500 people).

Contractor: implement hotel-style and food city management. Diners will spend money on cash or meals, and they are free to choose.

(1) Chinese set meal: There are no 30 vegetarian dishes for each meal, so you can choose freely, and the price starts from 3 yuan. (Example: 3 yuan can eat one meat and one vegetable. If he has no food, he can eat freely and give him a soup. )

(2) Pasta: Lamian Noodles, Daoxiao Noodles, cold noodles, jiaozi and other varieties, with prices ranging from 3 yuan.

7. Distribution mode of raw materials

Employer: Plan your daily needs and customize your own menu.

Contractor: responsible for distributing grain, oil, meat, ingredients and vegetables. , settled once a month.

8, kitchen design and decoration contract way

Employer: Provide the venue, the number of planned meals and basic functions.

Contractor: Responsible for the complete set of services of kitchen optimization design, decoration, kitchen equipment production and installation, and settlement after completion and acceptance.

Reference source

Baidu Baike canteen contracting

Reference source

Baidu Baike canteen trusteeship