Party A: Legal address:
Party B:
Legal address:
Party B accepts Party A's entrustment to contract Party A's staff canteen, and after friendly negotiation, on the principle of equality and mutual benefit, Party B signs this contract and abides by it.
Article 1 Conditions of Cooperation
1. Party A's staff canteen belongs to Party A and is a welfare restaurant that provides working meals for employees. Staff working meals refer to breakfast, lunch, dinner, etc.
2. Party A is responsible for providing employees with production sites, toilets and dining places.
3. The dining room provided by Party A shall be equipped with water supply and drainage, power supply, fire fighting and other systems, and ensure the normal use of Party B..
4. Some special equipment and facilities (mainly kitchen equipment, dining tables, tableware, dining chairs and tools, etc.). ) provided by Party A for operating the restaurant. See the equipment handover list of both parties for specific equipment).
5. Party B is responsible for raising all the operating funds needed for the operation and management of the restaurant, including but not limited to the procurement of raw materials, labor costs and other management expenses.
6. Party B is allowed to use the necessary supporting facilities and equipment, and set up an external telephone for Party B's use.
7. Unless otherwise stipulated in this contract, Party B will be fully responsible for the operation and management of the restaurant, and Party A will not participate in relevant business activities, but Party A has the right to make reasonable suggestions on Party B's operation and management.
8. During the performance of the contract, Party B shall be fully responsible for the management responsibilities of hygiene, environmental protection and safety of the staff canteen and the compliance requirements of Party A and government functional departments for the staff canteen.
9. Party B shall provide the sanitary license applied by Party B as a legal person within one week after the signing of the contract, which is valid. If the sanitary license applied by Party B as a legal person cannot be provided, this contract is invalid.
10. If Party A's personnel suffer personal injury or illness due to eating the food provided by Party B, Party B shall immediately and fully compensate the personal and property losses caused thereby, without waiting for the laboratory report of the health and quarantine department. If it is proved afterwards that there is no problem with the food provided by Party B, Party A shall fully refund the relevant expenses paid by Party B. ..
Article 2 Term of Cooperation
1. The term of this contract is one year, that is, from month to month.
2. After the contract expires, either party proposes not to renew the contract; Both parties shall notify each other in writing one month before the expiration of the contract; If both parties fail to notify each other in writing one month before the expiration of the contract, the contract will be automatically extended for one year after the expiration.
Article 3 Operating requirements of restaurants
1. Restaurant business day
Party B shall guarantee the normal business of the restaurant within Party A's working days. On non-working days, Party B shall provide working meals according to Party A's requirements.
Working Meal Meal Time:
A) Breakfast time: 6:30-8:30.
B) Lunch time:11:00-13: 00.
C) Dinner time: 17:30- 19:00.
D) Party A shall notify Party B in advance if it requests to provide working meals at other times due to special reasons.
Article 4 Disposal of Costs and Expenses
1. The catering equipment, facilities, water, electricity and gas provided by Party A free of charge during the contract period are not included in the catering expenses.
2. The standard for employees' working meals is RMB/person/meal (including direct material costs and labor costs, etc.). ), the management fee is RMB/person/meal. Party B shall provide employees with working meals that meet the standard of each meal. The specific dining standards are as follows:
A) The types of food provided by the restaurant for employees shall at least include but not limited to:
1 main meat dish;
3 kinds of vegetarian dishes;
Fancy pasta;
Flavor snack package;
1 kind of soup or rice porridge;
Staple food;
B) dining standards
* 6 yuan set meal, including: 1 main meat dish (150g/ serving), 1 vegetarian dish (150g/ serving), 1 vegetarian dish (120g) and rice (unlimited).
* Flavor snacks 6 yuan/serving, including: 1.2% rice (80g meat/serving, 150g vegetable/serving, 500g rice/serving) and beef noodles (80g meat/serving, 100g vegetable/serving, 500g noodles/serving).
Employees can choose their own dining varieties according to their own tastes and eating habits.
C) Special catering services:
Party B shall provide special catering services according to Party A's actual needs, including: 8 yuan meal, 10 yuan meal, Hui meal, holiday meal, etc.
Article 5 Cashier and Settlement Methods
1. Party A is responsible for issuing meal cards to employees of the company. Party B provides working meals to employees, and the diners hold the dining card of Party A..
2. Party A is responsible for the production and system of meal cards, and the expenses shall be borne by Party A. ..
3. Party B shall make statistics on the number of people who eat in Party A's daily meals according to the number of people who swipe their cards for each meal and special meal vouchers, fill in the table of people who eat in daily meals, and submit it to Party A for signature and confirmation.
4. Party A shall provide Party B with the approximate number of people having meals on the same day at 9: 00 am every day, and provide Party B with the number of people having meals on weekends before 15:00 every Friday afternoon, and prepare meals according to this number. When the number of people changes, Party A shall notify Party B in time so that Party B can make corresponding adjustments. If the number of diners exceeds or fails to reach the data provided by Party A, Party B can make corresponding plans according to its own situation.
Article 2 Model Agreement on Catering Service Contract
Party A: (hereinafter referred to as Party A) Party B: (hereinafter referred to as Party B)
In contracting Party A's restaurant, in order to clarify the responsibilities of both parties, in accordance with relevant regulations and on the principle of voluntariness, equality and consultation, both parties agree to sign the following agreement:
I. Scope of responsibility
Party B contracts the canteen of Party A's employees, including food procurement, processing, food supply, environmental sanitation management and dining order.
Second, personnel management.
1, canteen staff (including chefs) have regular physical examinations and take up their posts with health certificates.
2, personnel work clothes must be unified, and have good personal hygiene habits.
3. Party B's personnel should be warm and friendly when serving, avoid being rude and hurting people, and take pains to ask questions and criticize employees.
4. Party B shall ensure sufficient manpower to ensure the normal operation of the restaurant.
5. The successor of Party B shall strictly abide by the relevant regulations of Party A when working in Party A.. Party A has the right to ask Party B to dismiss the personnel who intentionally destroy or cause trouble.
Third, the purchase channel.
1, purchase at full speed, strictly control the purchase, put an end to rotten food, and do not purchase fake and shoddy products.
2. The purchased vegetables shall be fresh and non-toxic, and the time limit shall not exceed 24 hours. Meat, poultry and bean products should have quarantine certificates.
Fourth, food processing.
1, establish a strict cleaning and disinfection system, equip with a disinfection cabinet, and wash the tableware for two times and steam it for three times to prevent the food from mildew and bacteria.
2, vegetables must be soaked for more than 2 hours before cleaning and processing.
3. Cooked food must be treated separately from raw food to avoid cross infection.
After cooking, the chef must take good care of the dishes for the next meal to prevent spoilage.
5, reasonable quantity, do a lot of leftovers, not overnight supply.
6. Always know employees' tastes, solicit employees' dining opinions, and make nutritious and delicious dishes.
V. Food arrangement
1, breakfast: porridge, soybean milk, steamed stuffed bun, fried dough sticks, tea eggs, etc. , the standard is yuan/meal (adjusted as appropriate).
2. Lunch and dinner: one meat, two vegetables, one soup and one meal, standard RMB/meal (including seasoning, fuel, labor cost and rice).
3. Night meal (better than lunch and dinner): the standard is RMB/meal (including seasoning, fuel, labor costs and rice). The food expenses shall be adjusted by both parties through consultation as appropriate.
4. Meat quantity: one serving per person100g. Vegetable dosage: about 300g per person per serving (lettuce). There is no limit to the amount of rice, and employees can ask for it according to their own food intake.
5. List the recipes for next week every Friday and submit them to Party A for review, and change the contents of next week's recipes according to the changes of seasons and market conditions.
Intransitive Verb Environment and Health Management
1. The walls, floors and cookers of the canteen must be kept clean and hygienic, so that mice, flies and mosquitoes can be often killed by small sweeping after meals, daily sweeping and weekly sweeping.
2, canteen staff should wear clean work clothes, work shoes, personal hygiene without nails, don't wear jewelry, don't stay for a long time.
Hair and beard, you must wear a mask when selling cooked food.
3. Clean and replace food processing utensils in time after use.
4. The refrigerator should be cleaned and disinfected regularly to remove odor.
5. The working area should be ventilated frequently to remove peculiar smell and ensure the fresh air in the canteen.
6. Employees shall clean up the residue in time after eating and keep the dining area clean and tidy.
Seven, other provisions
1. For the meals provided by Party B, sample dishes shall be reserved for inspection by Party A or the health department.
2. Party B's daily supply is arranged according to the number of diners of Party A. Party A shall provide the number of diners of the company for the next week every Friday, and Party A shall notify Party B one day in advance if it changes the number of diners.
3. If Party B purchases rotten, spoiled, expired and counterfeit food and non-staple food, which causes food poisoning to Party A's employees, Party B shall be fully responsible for the losses caused by the unfavorable consumption of the employees.
4. Party B shall purchase the fuel or gas needed for Party B's stove, and Party A shall be responsible for the electricity consumption for equipment and kitchen lighting.
5. Party A shall provide kitchen equipment and supplies for Party B's use. If Party B loses or is damaged abnormally, Party B shall be responsible for compensation (see the attached table for the equipment and articles provided by Party A).
6. Party B shall provide meal vouchers for employees to use before the 5th day of each month, and submit them to Party A for checking and bookkeeping, and withdraw money the next month.
7. Party B shall provide meals according to Party A's time. If Party A adjusts the schedule, Party B shall immediately coordinate with Party A to adjust the meal serving time.
8. Party B shall save energy for Party A and turn off water and electricity after meals. If Party B intentionally wastes energy, Party A will fine Party B. ..
9. During the contract period, Party A shall supervise the operation of the restaurant. If Party B fails to handle the matters specified in this agreement, Party A has the right to terminate this agreement after evaluation.
10. Party A has the right to interpret this Agreement, and matters not covered shall be settled by both parties through negotiation.
Eight. This Agreement shall come into effect on _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
Party A (seal):
Person in charge:
Date:
Party B (seal):
Person in charge:
Date: