Huayu "Home" Culture-Staff Restaurant |
| Author:Manpower Administration Center Publish:2020-03-02 |
|
Huayu Zhengying Group's warp-knitting project (Longhu Plant) was officially put into operation in January 2020. With the care of the chairman and the executive president and the joint efforts of employees at all levels, "Huayu Speed" is reflected here most vividly. The three workshops woven by the warp knitting department are already roaring machines and full production. In order to build Huayu's "home" culture, as early as the beginning of the construction of the Longhu plant, the group company made a comprehensive plan for the staff restaurant, and designed and constructed the restaurant in accordance with high specifications and high requirements. As an infrastructure for employees' lives, the staff restaurant has high standards and requirements for food taste and food safety. The dining environment is also one of the important standards for judging the quality of staff restaurants.   The Huayu staff restaurant is built with reference to the college canteen, with a fast food window, a pasta window, and a western food and beverage window. The dining area is spacious and bright, clean and hygienic, and can accommodate more than 300 people dining at the same time. Considering the needs of various departments for group building, the company has designed two extra-large boxes for employees to use free of charge, and the specifications are comparable to star hotels. At the request of the company, the restaurant provides breakfast, dinner, supper and stir-fry services. All employees can choose free working meals in the restaurant or can purchase Chinese food, Western food or snack drinks. The Manpower Administration Center participates in inspection, supervision and guidance to ensure that the restaurant is affordable and has rich tastes, and multiple choices to ensure the quality of the employees’ meals.
Huayu Restaurant has always been a dual-effect management model of professional catering companies and administrative departments. The Administration Department has penetrated into every aspect of the daily management of the restaurant. The restaurant purchases the freshest ingredients on time and in quantity every day. From the transportation of ingredients to the delivery of dishes, professional personnel are responsible for each process. Both cleaning and cooking are carried out in accordance with uniform standards. All restaurant staff are required to dress uniformly and hold a health certificate to ensure the safety of their meals. The dishes range from Sichuan cuisine to Fujian cuisine, from rice to pasta. It is reported that in the subsequent construction of the restaurant, the restaurant will refer to the school's restaurant model and adopt a meal card consumption system. The consumption of meal cards is mainly to allow employees to add dishes based on their wishes on the basis of one meal and two meals, so as to ensure the meal and make it more humanized.
During the epidemic, Huayu took the lead in responding to the government’s call to change the original group meal to a “divisional meal system”. All tableware in the restaurant must be sterilized after the meal, and it should be packaged together with the meals. Finally, it was sealed and distributed to various workshops to avoid causing collective infections. . There is a new breakfast supply in the restaurant. There are various types of breakfast. There are porridge side dishes with local characteristics, as well as fried rice, fried noodles and steamed buns with northern flavors. All are made on site to reduce purchases abroad. The cleaning frequency of the back kitchen is 3 times a day, and the restaurant is once a day. As the back kitchen stores ingredients, the frequency of sterilization is controlled, but regardless of the number of diners, the dining hall insists on sterilizing thoroughly every 3 days to reduce contact with unsafe factors to the utmost, and truly reassure employees.
Employee restaurant management has always been the top priority of the group's administrative management. The chairman of the group, Mr. Ke Wenxin, emphasized at the meeting that it is necessary to ensure that employees eat and live well in order to better serve the company. Especially in restaurants, we are not afraid of spending money, as long as we make our employees happy and rest assured, we can’t save a penny. This may be the best interpretation of Huayu's "home" culture. |
