兗(yan)州(zhou)煤(mei)業(ye)楊(yang)村煤(mei)礦后勤服務中心積極(ji)響應習近平(ping)總(zong)書(shu)記(ji)“堅決制(zhi)止(zhi)餐飲(yin)浪費(fei)行為，切實培養節(jie)約(yue)習慣”的號(hao)召，繼承(cheng)并發揚(yang)勤儉(jian)節(jie)約(yue)的光榮(rong)傳統，將勤儉(jian)節(jie)約(yue)、禁止(zhi)浪費(fei)的觀念融(rong)入到經營服務當中。

念好節支降耗，唱響“創新增效”。組織開展(zhan)“節約型(xing)食堂”創建行動，拓寬工作思路，從管理的各個環節深挖細作，“大(da)處(chu)著眼，小處(chu)著手”，將(jiang)成本控制(zhi)工作落(luo)到實(shi)處(chu)。認真做好節能(neng)降耗知識(shi)(shi)(shi)宣傳，培養(yang)職(zhi)(zhi)工主人翁意識(shi)(shi)(shi)，提高職(zhi)(zhi)工以(yi)食堂為家的責(ze)任意識(shi)(shi)(shi)。杜絕長流水、長明燈等跑冒滴漏現(xian)(xian)象，通過設(she)施設(she)備(bei)定期檢(jian)查維修、時常(chang)維護保養(yang)，更(geng)換各場所(suo)普(pu)通照明燈為LED燈、隨(sui)手關(guan)電關(guan)水、張貼宣傳標(biao)語、及時維修損壞管道、更(geng)換節能(neng)設(she)備(bei)等措施來實(shi)現(xian)(xian)節能(neng)降耗。

倡導光盤行動，杜絕“舌尖浪費”。職(zhi)(zhi)(zhi)工食堂(tang)是(shi)厲行(xing)節約(yue)的重要“戰場(chang)”。該單(dan)(dan)位(wei)在(zai)食品操作間、營業(ye)窗(chuang)口(kou)等(deng)醒目位(wei)置，張貼“厲行(xing)節約(yue)、反對浪(lang)費(fei)”、“光盤行(xing)動(dong)(dong)”等(deng)溫馨(xin)提示(shi)和(he)宣傳標(biao)語。通過(guo)電(dian)子屏幕(mu)等(deng)形式向廣大(da)職(zhi)(zhi)(zhi)工宣傳“理(li)性消費(fei)、節約(yue)用(yong)(yong)餐(can)”的時代(dai)新風尚，杜(du)絕(jue)“舌尖上的浪(lang)費(fei)”，倡導(dao)文明用(yong)(yong)餐(can)，做“光盤行(xing)動(dong)(dong)”的推動(dong)(dong)者。在(zai)銷售過(guo)程(cheng)中，窗(chuang)口(kou)服務人員對個別職(zhi)(zhi)(zhi)工的不(bu)(bu)當(dang)行(xing)為溫馨(xin)提示(shi)、耐心(xin)解釋，引導(dao)職(zhi)(zhi)(zhi)工樹立文明用(yong)(yong)餐(can)理(li)念(nian)，自覺(jue)抵制(zhi)鋪張浪(lang)費(fei)，倡導(dao)“廚師不(bu)(bu)多(duo)做，食堂(tang)不(bu)(bu)多(duo)打，職(zhi)(zhi)(zhi)工不(bu)(bu)多(duo)買”。 科學合理(li)設計菜(cai)單(dan)(dan)，調整菜(cai)品數量(liang)、份量(liang)，建(jian)議職(zhi)(zhi)(zhi)工購買“小份菜(cai)”、“半份菜(cai)”，吃多(duo)少，買多(duo)少，按(an)需點餐(can)。養成節儉用(yong)(yong)餐(can)和(he)理(li)性消費(fei)的好習慣，讓厲行(xing)節約(yue)、杜(du)絕(jue)浪(lang)費(fei)的理(li)念(nian)內化(hua)于心(xin)、外化(hua)于形。

加強過程管控，精準“預估需求”。食(shi)堂從實際工(gong)(gong)作做起，在采(cai)(cai)購(gou)、存儲(chu)、加(jia)工(gong)(gong)、出(chu)售等(deng)各(ge)個環節(jie)做好節(jie)約工(gong)(gong)作，在降低(di)成本、提高質量(liang)(liang)上下功夫。食(shi)堂食(shi)材集中(zhong)統一采(cai)(cai)購(gou)，米、面、糧、油等(deng)大宗(zong)原材料(liao)實行定點采(cai)(cai)購(gou)、分批配送，生鮮食(shi)品(pin)實行少采(cai)(cai)勤(qin)采(cai)(cai)，即(ji)采(cai)(cai)即(ji)用(yong)(yong)，減少存儲(chu)消耗。定期(qi)(qi)(qi)(qi)盤點清庫，根據進貨日期(qi)(qi)(qi)(qi)和保質期(qi)(qi)(qi)(qi)合(he)理安(an)排使用(yong)(yong)批次，加(jia)速庫存物資的(de)(de)周轉率，盡(jin)可能減少原材料(liao)保質期(qi)(qi)(qi)(qi)失(shi)效而引起的(de)(de)浪費(fei)。每天及時調整制作量(liang)(liang)，根據以往數(shu)據對(dui)比，結(jie)合(he)礦(kuang)井生產檢修(xiu)計劃、天氣情況、節(jie)假日等(deng)因素，精準預估就(jiu)餐需求。依據職(zhi)工(gong)(gong)就(jiu)餐峰值調整出(chu)餐量(liang)(liang)，漸進供應，避(bi)免出(chu)現大量(liang)(liang)剩余，有效降低(di)了菜品(pin)的(de)(de)浪費(fei)率。

精細加工食材，全程“吃干榨凈”。為了(le)(le)從根本(ben)上杜絕(jue)浪(lang)費(fei)(fei)，食(shi)(shi)(shi)堂注重(zhong)內(nei)部管理。嚴格食(shi)(shi)(shi)品加(jia)工(gong)(gong)(gong)操作(zuo)流程，加(jia)強成(cheng)本(ben)管控核算，減少(shao)食(shi)(shi)(shi)材(cai)原材(cai)料加(jia)工(gong)(gong)(gong)過程中(zhong)的浪(lang)費(fei)(fei)行為，提升(sheng)食(shi)(shi)(shi)材(cai)利用率(lv)，減少(shao)廚(chu)余垃圾(ji)，杜絕(jue) “刀(dao)下”浪(lang)費(fei)(fei)。從面食(shi)(shi)(shi)加(jia)工(gong)(gong)(gong)到初加(jia)工(gong)(gong)(gong)、中(zhong)炒、小(xiao)炒，厲行節約的理念(nian)隨處可見。在粗加(jia)工(gong)(gong)(gong)環節，土豆削多(duo)厚(hou)的皮、白(bai)菜(cai)(cai)(cai)幫(bang)扒(ba)多(duo)少(shao)等(deng)都做(zuo)到有章可循，把可食(shi)(shi)(shi)用的菜(cai)(cai)(cai)葉(xie)、菜(cai)(cai)(cai)梗、根莖等(deng)邊角料，二次加(jia)工(gong)(gong)(gong)再次利用，不(bu)僅豐富了(le)(le)菜(cai)(cai)(cai)品，節約了(le)(le)成(cheng)本(ben)，更避免了(le)(le)食(shi)(shi)(shi)物浪(lang)費(fei)(fei)。將芹菜(cai)(cai)(cai)葉(xie)做(zuo)成(cheng)別具風味的咸粥、將菜(cai)(cai)(cai)根調制涼菜(cai)(cai)(cai)或腌制咸菜(cai)(cai)(cai)……這(zhe)種創意(yi)做(zuo)法(fa)不(bu)勝枚舉，精心加(jia)工(gong)(gong)(gong)成(cheng)不(bu)同的美味佳肴，得(de)到廣大職工(gong)(gong)(gong)的夸贊和喜愛。