The character
"stingy", vice principal Zhong Liuyan: Let every penny "eat" in the mouth of the students
"Students' food expenses must be used in place, no penny can be withheld or deducted, and all must be'eat' in the mouths of the students!" This sentence is said by Danjiang Junior High School in Rongshui Miao Autonomous County, Liuzhou City, Guangxi in charge of logistics The vice-principal of Zhong Liuyan.
She often went to the school cafeteria to "stare" two publicity boards: one was "Danjiang Junior High School Students Nutrition Improvement Plan with a large amount of recipe announcement", and the other was "Danjiang Junior Middle School students with a large amount of recipes for breakfast and dinner announcement".
On the two signs, the three-meal recipes of the day, the number of students dinning, the unit price and quantity of ingredients purchased and other information are publicized every day.
"Let every penny'eat' into the mouths of students. It seems a trivial matter, but it is actually a major issue involving the interests of students, and it is a people's livelihood project." She said.
"Zhong Liuyan is very stingy in the management of food expenses, and has also effectively controlled the waste phenomenon. She was named by the county as the 2021 model of diligence and integrity." said He Mou, the principal of the school.
Since June 2018, Danjiang Junior Middle School has implemented a self-service dining model of "4 yuan, four meats, two vegetarians, one meal, one soup", and has become a model for implementing the nutrition improvement plan for students in rural compulsory schools.
You can eat seven or eight categories for 4.5 yuan for breakfast, 5 yuan for Chinese food (increased from 4 yuan to 5 yuan in the fall semester of 2021), and 5.5 yuan for dinner. We are very relieved of the'hard dishes' such as feet and meat!" A parent once said to Zhong Liuyan after going to school to accompany meal supervision.
According to relevant regulations, the school implements a “Parents-Meals” system, and parents are invited to participate in the supervision of food safety and fund management in the cafeteria.
"She has very high requirements for purchases. She often checks our warehouse bills and checks and accounts at random." As for Zhong Liuyan's truthfulness, Tao Yonglin, the foreman of the cafeteria, sees it.
"She often warns us that to ensure that every penny is'eaten' to the students, we must strictly control the purchase of ingredients. The purchase amount is sufficient, and there is no interception or deduction to ensure that sufficient food funds are used."
In addition to the procurement system and the implementation of conventional procurement inspection and acceptance methods, Danjiang Junior Middle School also has a unique supervision method-"market inquiry".
"Market inquiry" is based on the arrangement of the county education bureau. School leaders, teacher representatives, logistics staff, parent representatives, and relevant personnel of the delivery company are invited to the county's big market to conduct on-site inquiry and comparison.
When making an inquiry, everyone took the delivery list, compared the delivery unit price and the market price one by one, and made a careful record.
"Every time these people go to the stalls to pick and choose, ask this and that, but they don't buy anything." When it comes to inquiries, the owner of a vegetable stall in the county said helplessly, "They do this so that the children can eat enough. After eating well, we also understand, so we take the initiative to quote for them."
After every inquiry, the school always "takes advantage".
Because after checking by the inquiry group, the inquired category is settled based on the inquiry result, and the unit price is lower than the market price.
"Every time an inquiry is made, the school is always a'winner'".
Manager Ouyang, who is in charge of inquiries and distribution, "understood" Zhong Liuyan's "stupid".
She said: "According to the procedure, after asking for the price, everyone signed and approved. But Vice President Zhong always offered five or six dishes, saying that she had not bought the food at the market so high yesterday, so she had to lower the price again. It is also said that most of the students come from remote mountainous areas, the family economic conditions are not very good, and they are also a consumer group. The ingredients delivered must be more affordable in order to eat better."
Zhong Liuyan is not only stingy, but also meticulous.
She found that in the implementation of self-service dining, the goal of rich dishes was indeed achieved, but there was also a waste of leftovers.
Seeing such a situation, she made up her mind to seriously stop the canteen from wasting this work.
"As long as there is a waste problem, we can't say "eat" to the students' mouths."
Zhong Liuyan said.
Soon, everyone saw a supervision team composed of more than 200 people, divided into two groups to "watch" everyone eating: one group was in the table and chopsticks collection area and was responsible for supervising the "CD operation"; the other group was in the restaurant for "disc operation". Inspection”, specifically to see how everyone eats.
Today, the school also incorporates some dining disciplines into the school's moral education.
"Waste has been greatly reduced!" Ma Cuiqun, the aunt of the canteen responsible for cleaning up the leftovers, has the most say.
She pointed to the food waste bin and said: "Before the buffet, there were five or six barrels every day, and I couldn't pull it. Now there are less than one barrel for three meals a day."
Liangzhou China Youth Daily·China Youth Daily reporter Xie Yang Source: China Youth Daily