食堂勞務(wù)服務(wù)方案投標(biāo)文件（技術(shù)方案）投標(biāo)方案投標(biāo)人名稱：****有限責(zé)任公司地址：****號二樓聯(lián)系人：****投標(biāo)日期：****報告說明聲明：本文內(nèi)容信息來源于公開渠道，對文中內(nèi)容的準(zhǔn)確性、完整性、及時性或可靠性不作任何保證。本文內(nèi)容僅供參考與學(xué)習(xí)交流使用，不構(gòu)成相關(guān)領(lǐng)域的建議和依據(jù).目錄資格證明文件索引表...........................................................................................................................一商務(wù)評審索引表..................................................................................................................................二第一章、投標(biāo)函及價格文件................................................................................................................1一、投標(biāo)函...................................................................................................................................1二、開標(biāo)一覽表............................................................................................................................1三、投標(biāo)分項報價表....................................................................................................................2第二章、響應(yīng)偏離表............................................................................................................................3一、商務(wù)條款偏離表....................................................................................................................3二、技術(shù)/服務(wù)要求響應(yīng)偏離表....................................................................................................4第三章、投標(biāo)人資格證明文件.............................................................................................................5一、營業(yè)執(zhí)照...............................................................................................................................5二、食品經(jīng)營許可證....................................................................................................................6三、法定代表人資格證明.............................................................................................................7四、法定代表人授權(quán)書.................................................................................................................8五、無重大犯罪記錄聲明.............................................................................................................9六、中國政府采購網(wǎng)信用信息記錄.............................................................................................10七、信用中國網(wǎng)站查詢無不良信用信息記錄..............................................................................11八、中國裁判文書網(wǎng)查詢無行賄犯罪信息記錄..........................................................................12九、國家企業(yè)信用信息公示系統(tǒng)信息記錄..................................................................................13十、投標(biāo)人的資信證明................................................................................................................14財務(wù)報告.......................................................................................................................................14十一、中小微企業(yè)聲明函............................................................................................................15十二、繳納稅收和社保資金證明.................................................................................................16十三、近三年類似服務(wù)重點業(yè)績.................................................................................................17十四、獲國優(yōu)、部優(yōu)等榮譽證書、ISO等質(zhì)量體系認(rèn)證證書.....................................................19ISO9001質(zhì)量管理體系認(rèn)證證書................................................................................................19IATF16949質(zhì)量管理體系認(rèn)證證書............................................................................................20環(huán)境管理體系認(rèn)證證書...............................................................................................................21職業(yè)健康安全管理體系認(rèn)證證書...............................................................................................22AAA認(rèn)證.......................................................................................................................................23第四章、擬配備的人員.......................................................................................................................24一、投標(biāo)人的基本情況................................................................................................................24二、項目管理班子配備情況表....................................................................................................25三、項目負(fù)責(zé)人簡歷表................................................................................................................26四、項目技術(shù)負(fù)責(zé)人簡歷表........................................................................................................27五、其它負(fù)責(zé)人簡歷表................................................................................................................28六、項目主要技術(shù)人員情況匯總表.............................................................................................29七、相關(guān)人員技術(shù)證書................................................................................................................30八、人員社保繳納證明材料........................................................................................................31第五章、經(jīng)營能力..............................................................................................................................32第一節(jié)、企業(yè)簡介.......................................................................................................................33第二節(jié)、公司的環(huán)境...................................................................................................................34一、經(jīng)營場所圖片.......................................................................................................................34二、經(jīng)營場所平面圖...................................................................................................................35第三節(jié)、公司交通位置圖............................................................................................................36一、位置介紹...............................................................................................................................36二、位置圖片...............................................................................................................................37第六章、服務(wù)方案..............................................................................................................................38第一節(jié)、服務(wù)目標(biāo).......................................................................................................................39一、食品安全保障.......................................................................................................................39二、高效服務(wù)...............................................................................................................................39三、成本控制...............................................................................................................................39四、環(huán)境保護(hù)...............................................................................................................................40五、文化建設(shè)...............................................................................................................................40第二節(jié)、服務(wù)內(nèi)容.......................................................................................................................41一、食材采購與儲存...................................................................................................................41二、食品加工與制作...................................................................................................................41三、食品衛(wèi)生與安全...................................................................................................................41四、餐飲具清潔與消毒...............................................................................................................41五、餐廳保潔與綠化...................................................................................................................42六、就餐服務(wù)與接待...................................................................................................................42七、食堂管理與運營...................................................................................................................42八、員工培訓(xùn)與考核...................................................................................................................42第三節(jié)、服務(wù)流程.......................................................................................................................43一、食材采購...............................................................................................................................43二、食品加工與制作...................................................................................................................43三、餐飲具消毒與清潔...............................................................................................................43四、環(huán)境衛(wèi)生與安全保障...........................................................................................................44第四節(jié)、服務(wù)質(zhì)量標(biāo)準(zhǔn)................................................................................................................45一、衛(wèi)生安全...............................................................................................................................45二、食品質(zhì)量...............................................................................................................................45三、服務(wù)態(tài)度...............................................................................................................................45四、設(shè)施設(shè)備...............................................................................................................................45五、環(huán)境整潔...............................................................................................................................46六、標(biāo)識標(biāo)牌...............................................................................................................................46七、投訴處理...............................................................................................................................46第五節(jié)、菜品種類搭配標(biāo)準(zhǔn)........................................................................................................47一、菜品多樣化...........................................................................................................................47二、季節(jié)性菜品...........................................................................................................................47三、素食和葷食搭配...................................................................................................................47四、粗糧和細(xì)糧搭配...................................................................................................................47五、咸淡適中...............................................................................................................................48六、菜量適中...............................................................................................................................48七、餐后水果...............................................................................................................................48八、湯類飲品...............................................................................................................................48九、配餐合理性...........................................................................................................................48十、營養(yǎng)均衡性...........................................................................................................................49第六節(jié)、三餐供應(yīng)種類標(biāo)準(zhǔn)........................................................................................................50一、早餐供應(yīng)...............................................................................................................................50二、午餐供應(yīng)...............................................................................................................................50三、晚餐供應(yīng)...............................................................................................................................50第七節(jié)、食堂供餐質(zhì)量標(biāo)準(zhǔn)........................................................................................................51一、食品衛(wèi)生安全.......................................................................................................................51二、食品營養(yǎng)均衡.......................................................................................................................51三、食品口感與色澤...................................................................................................................51四、食品新鮮度...........................................................................................................................51五、食品份量與溫度...................................................................................................................52六、服務(wù)態(tài)度與速度...................................................................................................................52七、餐具清潔與消毒...................................................................................................................52八、環(huán)境衛(wèi)生與設(shè)施...................................................................................................................52第八節(jié)、食堂服務(wù)人員標(biāo)準(zhǔn)........................................................................................................53一、食品安全知識.......................................................................................................................53二、衛(wèi)生習(xí)慣...............................................................................................................................53三、服務(wù)態(tài)度...............................................................................................................................53四、溝通能力...............................................................................................................................53五、效率與準(zhǔn)確性.......................................................................................................................53六、禮儀禮貌...............................................................................................................................54七、維護(hù)食堂環(huán)境.......................................................................................................................54八、遵守規(guī)章制度.......................................................................................................................54第九節(jié)、服務(wù)保障措施................................................................................................................55一、食材質(zhì)量保障.......................................................................................................................55二、合同保障...............................................................................................................................55三、食品衛(wèi)生管理.......................................................................................................................55四、服務(wù)態(tài)度改善.......................................................................................................................55五、員工培訓(xùn)...............................................................................................................................56六、定期檢查...............................................................................................................................56七、菜單定制...............................................................................................................................56八、應(yīng)急處理能力.......................................................................................................................56九、反饋機(jī)制...............................................................................................................................56第七章、服務(wù)承諾..............................................................................................................................57第一節(jié)、服務(wù)內(nèi)容.......................................................................................................................57一、食品安全保障.......................................................................................................................57二、食品質(zhì)量保障.......................................................................................................................57三、食堂衛(wèi)生保障.......................................................................................................................57四、食品營養(yǎng)保障.......................................................................................................................57五、食堂設(shè)備維護(hù).......................................................................................................................58六、食堂安全管理.......................................................................................................................58七、食廢棄物處理.......................................................................................................................58八、食堂員工培訓(xùn).......................................................................................................................58九、食堂財務(wù)管理.......................................................................................................................58十、食堂合同履行.......................................................................................................................59第二節(jié)、食材質(zhì)量承諾................................................................................................................60一、嚴(yán)格選供應(yīng)商.......................................................................................................................60二、遵循食品安全標(biāo)準(zhǔn)...............................................................................................................60三、保證食材新鮮度...................................................................................................................60四、實施定期質(zhì)量檢查...............................................................................................................60五、全面無農(nóng)藥殘留...................................................................................................................61六、確保冷鏈物流安全...............................................................................................................61七、實施食品安全追湖...............................................................................................................61第三節(jié)、加工質(zhì)量承諾................................................................................................................62一、原料質(zhì)量承諾.......................................................................................................................62二、加工過程承諾.......................................................................................................................63三、食品安全承諾.......................................................................................................................63四、產(chǎn)品質(zhì)量承諾.......................................................................................................................64五、包裝與標(biāo)識...........................................................................................................................65六、從業(yè)人員健康管理...............................................................................................................65七、人員食品質(zhì)量安全培訓(xùn).......................................................................................................66八、建立食品進(jìn)貨查檢記錄制度。...........................................................................................67第四節(jié)、食堂供餐質(zhì)量承諾........................................................................................................68一、食材新鮮安全.......................................................................................................................68二、烹飪衛(wèi)生規(guī)范.......................................................................................................................68三、營養(yǎng)均衡調(diào)配.......................................................................................................................68四、食品多樣化選擇...................................................................................................................68五、服務(wù)態(tài)度良好.......................................................................................................................68六、價格合理公道.......................................................................................................................69七、餐具清潔消毒.......................................................................................................................69第五節(jié)、特色服務(wù)承諾................................................................................................................70一、優(yōu)質(zhì)食材...............................................................................................................................70二、綠色烹飪...............................................................................................................................70三、品種多樣...............................................................................................................................71四、價格合理...............................................................................................................................72五、食品安全...............................................................................................................................72六、專業(yè)服務(wù)...............................................................................................................................72七、嚴(yán)格品控...............................................................................................................................72八、誠信經(jīng)營...............................................................................................................................72第八章、企業(yè)規(guī)章制度.......................................................................................................................74第一節(jié)、員工守則.......................................................................................................................74一、遵守公德...............................................................................................................................74二、愛崗敬業(yè)...............................................................................................................................74三、團(tuán)結(jié)協(xié)作...............................................................................................................................74四、遵守紀(jì)律...............................................................................................................................75五、誠實自律...............................................................................................................................75六、安全保密...............................................................................................................................76七、儀表大方...............................................................................................................................76八、言行文明...............................................................................................................................77九、美化環(huán)境...............................................................................................................................79十、愛惜財物...............................................................................................................................79第二節(jié)、員工行為規(guī)范................................................................................................................80一、經(jīng)營活動...............................................................................................................................80二、資源使用...............................................................................................................................81三、保密義務(wù)...............................................................................................................................82第三節(jié)、人事管理.......................................................................................................................84一、總則.......................................................................................................................................84二、編制及定編...........................................................................................................................84三、員工的聘（雇）用...............................................................................................................85四、工資、待遇...........................................................................................................................86五、考勤管理制度.......................................................................................................................87六、假期及待遇...........................................................................................................................89七、辭職、辭退、開除...............................................................................................................91八、附則.......................................................................................................................................93第四節(jié)、行政管理.......................................................................................................................94一、總則.......................................................................................................................................94二、文件收發(fā)規(guī)定.......................................................................................................................94三、文印室管理規(guī)定...................................................................................................................94四、電腦室管理規(guī)定...................................................................................................................95五、辦公用品領(lǐng)用規(guī)定...............................................................................................................96六、電話使用規(guī)定.......................................................................................................................97七、車輛使用管理規(guī)定...............................................................................................................97第五節(jié)、財務(wù)管理制度................................................................................................................98一、總則.......................................................................................................................................98二、財務(wù)機(jī)構(gòu)與會計人員...........................................................................................................98三、資金、現(xiàn)金、費用管理.......................................................................................................99第六節(jié)、合同管理.....................................................................................................................101一、總則.....................................................................................................................................101二、經(jīng)濟(jì)合同的簽訂.................................................................................................................101三、經(jīng)濟(jì)合同的審查批準(zhǔn).........................................................................................................103四、經(jīng)濟(jì)合同的履行...............................................................................................