One-week menu of hotel staff meals

The recipes for staff meals are basically divided into three categories: meat dishes, vegetarian dishes and soup:

First of all, meat dishes:

Xu Mu meat? Braised pork balls? Salt and pepper chicken wings? Boiled waist slices

Roast beef with potatoes? Salted duck gizzard? Salt and pepper ribs? smoked fish

Braised pork with dried plum vegetables? Braised pork? Braised pork with tiger skin? Braised yellow croaker with cabbage

Salted duck? Braised chicken legs? Fried chicken legs? Braised fish pieces

Gluten stuffing? Dried meat slices? Braised pomfret? Braised trotters

Roast duck? Roast beef with cabbage? Fish-flavored shredded pork? Boiled fish with Chinese sauerkraut and Chili

Burst belly? Chicken wings with curry? Braised large intestine? Sweet and Sour Spare Ribs

Braised mackerel? Dry cut beef? Husband and wife lung tablets? Braised fish pieces

Burning chowder? Red chicken? Maowangxue

Second, vegetarian dishes

Oily vegetables Fried amaranth? Shredded Chinese cabbage? Kaiyang wax gourd

Green beans with garlic? Fried shredded tomatoes? Green bean sprouts? Shredded potatoes with green pepper

Sweet and sour cabbage? Scrambled eggs with tomatoes? Sliced lettuce? Fried cowpea

Xuecai qianzi? Sliced pork with cauliflower? Scrambled eggs with green peppers? Fried shredded pork with celery

Spicy tofu? Scrambled eggs with loofah? Sweet and sour lotus root slices? Mushrooms and vegetables

Fried diced meat? Shredded pork with green pepper? Garlic spinach? Cowpea with minced meat

Braised vegetarian chicken? Green pepper potato chips? Cold kelp silk? Vinegar fermented cabbage

Scrambled eggs with garlic? Three fresh tofu? Boil dried silk? Fried shredded pork with garlic

Fried spinach? Fried chrysanthemums? Cold peanuts? Vegetable tofu

Spicy cabbage? Fried sliced pork with cucumber, ants on the tree? Green pepper stinky tofu

Three: soup:

Pork ribs and melon soup? Mushroom lean broth? Tomato and Egg Soup

Egg soup? Fish ball soup? Ribs seaweed soup

Fourth, refer to the full-month menu of an enterprise staff canteen:

How to correctly manage employees' meals;

First, we should take into account the number of employees and the distribution ratio of men and women, which affects the diet and restaurant area.

Second, we should have a preliminary understanding of employees' tastes, such as whether employees eat spicy food, and whether northerners or southerners are the majority.

Three, the staff canteen can choose to operate, can also be outsourced, can choose according to the actual situation of enterprises.

Fourth, we should take into account the nutritional collocation of employees' diet, and the body is the capital of the revolution to ensure the basic needs of employees.

Fifth, we should advocate CD-ROM action. Eating more will not only cost the company a lot of money, but also waste resources.

Sixth, there must be strict standards for the hygiene of raw materials, and food poisoning must not happen, which will have serious consequences.