Sop for Cafetaria

SMOOTH OPERATION OF STAFF CAFETERIA

Policy: To run the staff cafeteria operation most efficiently and effectively without any hindrance.

Operation Procedures:

1) Unit IR will be in charge of the staff cafeteria. In absence of Unit IR Security Officer will look after the operation of staff cafeteria.

2) Unit IR to evaluate the consumption pattern on daily basis and place the requirement of food to production. Wastage of food should be minimized. A register should be maintained to record every day production, consumption and wastage. This should be included in the daily MIS (Format attached).

3) Unit IR to maintain coupon system and staff who are taking food regularly should be provided with coupon book with serial number on every first day of the month. Coupon should be collected by IR/SO from the staff at the time of taking the food without exception. The custody of the printed coupons will be with the IR. When the printed coupon books are received by IR, the same should be entered in the register and coupons issued to staff/employees should also be maintained. On a monthly basis, the stock of coupon books should be verified and reconciled. (Printed Coupon books will be sent shortly). Till the time coupon books are issued, two different register should be maintained for regular employees, visitors/vendors etc.

4) IR/SO should maintain the list of employees who have been provided with the coupons and the complete list of employees with details of coupons provided should be given to HR for deduction from respective staff’s salary. Acknowledgement should be taken from the employees to whom the coupons books issued.

5) For those staff who are not taking food on daily from staff cafeteria and also for visitors/vendors/contractors etc., a different colored coupon should be maintained and instant cash should be collected from the as per the policy( For employees Rs. 45/- per meal and visitors/vendors/contractors etc., Rs. 65/- per meal)

6) Coupons and Cash collected from the staff/visitors/contractors/vendors etc. should be properly accounted for and submitted the same to Unit Accounts on daily basis. Cash collected in the second shift/evening shift should be submitted to the Unit Accountant on the next day morning.

7) A detailed daily MIS consisting of no. of employees/visitors/contractors ,production, consumption, coupon collected, cash collected etc. should be sent to Group Admin by the Unit IR/SO every evening or latest by next morning.( Format attached herewith).

8) For cafeteria operation/management purpose, unit IR will report to Group Admin. For any details, they can contact G.K.Pillai(9909953681 gkpillai@neesagroup.com or Mr. Noel Mackwan (9328382964 corp.collection&neesagroup.com)

Production/Service Procedure:-

Employees involved in the service of food in the cafeteria must observe the following procedures to ensure its safety:

Before service: 1. Wash hands before handling service ware, food, or beverages. 2. Complete hygiene should be maintained while cooking the foods.

During service: 1. When assisting with meal service, handle all trays, dishes, and flatware by non-food contact surfaces only. 2. Clean and sanitize tables and counters during breaks in service. 3. Immediately wipe up spills as they occur. Use only designated cloths.

After service: 1. Clean and sanitize tables, counters, and all other serving areas. Ensure the cleanliness of water Cooler/wash area, garbage area etc. 2. Sweep and clean floors after meals. 3. According to the cleaning schedule, routinely clean all areas of the cafeteria, including water coolers, condiment dispensers, etc.

The unit IR/SO will

1. Monitor employees to ensure that the cafeteria is properly maintained and all foods are served safely. 2. Provide supplies needed to maintain the cleanliness and sanitation of the cafeteria. 3. Establish complete cafeteria cleaning as part of routine cleaning schedule. 4. Monitoring of daily production, consumption and wastage. 5. monitoring of inventory like plates, spoons, crockery etc. Weekly checking of inventory and report should be sent to Group Admin. 7. Fortnightly review of menu and revise the menu, if necessary considering the cost/availability of vegetable etc., in consultation with Chef. Quality of food served should be consistently maintained.