食堂食材配送服务方案.docxVIP

食堂食材配送服务方案

目录

一、内容概要................................................3

1.1项目背景.............................................3

1.2项目目标.............................................4

1.3服务范围.............................................4

二、服务内容................................................5

2.1食材采购.............................................6

2.1.1粮食类食材.......................................7

2.1.2蔬菜类食材.......................................9

2.1.3水果类食材.......................................9

2.1.4肉蛋禽类食材....................................11

2.1.5海鲜类食材......................................12

2.2食材加工............................................13

2.2.1清洗、切割、包装..................................14

2.2.2杀菌、冷冻、保鲜..................................14

2.3食材配送............................................15

2.3.1定时定点配送....................................16

2.3.2配送路线规划....................................17

2.3.3配送服务承诺....................................18

三、服务流程...............................................19

3.1供应商选择..........................................20

3.2采购计划制定........................................20

3.3供应商评估与管理....................................22

3.4食材验收与存储......................................22

3.5配送服务执行........................................23

3.6用户反馈与改进......................................24

四、质量控制...............................................26

4.1食材质量监控........................................27

4.2服务质量监控........................................28

4.3不合格食材处理......................................29

五、风险管理...............................................30

5.1风险识别与评估......................................32

5.2风险预防与控制......................................33

5.3风险应对措施........................................34

六、运营管理...............................................35

6.1仓库管理............................................36

6.2物流管理.................................