Decree of the Government of the Czechoslovak Socialist Republic No. 25 / 1974 Coll.
Government Order of the Czechoslovak Socialist Republic on Racial Catering
Valid
Effective from 01.04.1974
25
GOVERNMENT REGULATION
Czechoslovak Socialist Republic
of 28 March 1974
on competitive catering
The Government of the Czechoslovak Socialist Republic orders, in agreement with the Central Council of Trade Unions pursuant to § 391 of the Economic Code, pursuant to § 47 of Act No. 133 / 1970 Coll., on the jurisdiction of federal ministries, and to implement § 140 (1) of the Labour Code:
Racing catering
Development of food for racing
(1) Racing is an integral part of the care of workers organisations. Its mission is to provide workers with a diet corresponding to the principles of good nutrition in all working shifts and to help restore their workforce and strengthen their health. To this end, organisations shall create the necessary conditions for the preparation and administration of the diet during shift.
(2) Organisations provide for the development of competitive catering (adequate operational capacity, food quality, dining culture, etc.) to meet the needs of their workers in accordance with social interests. To this end, they shall carry out, at least once a year, an analysis of the state of the diet and shall draw up, on the basis of it and in accordance with the staff care programme and the long-term development concept of the organisation, a plan for the development of the diet.
(3) The commitments of organisations to ensure, expand and increase the level of the level of food service are laid down in collective agreements or agreements concluded between organisations and the relevant trade unions (hereinafter referred to as "collective agreements"), and economic plans or budgets are ensured.
Scope
(1) This Regulation shall apply, with the exceptions set out in paragraphs 2 and 5, to racing meals provided by socialist organisations (hereinafter referred to as "organisations').
(2) This Regulation shall not apply to catering
(a) in establishments intended for catering to members of the armed forces and armed corps;
(b) in food establishments established in the field of social and cooperative agricultural organisations;
(c) in establishments intended for the catering of university students, in school and boarding rooms, in apprenticeship canteens and in canteens of health and social security facilities.
(3) The provisions of Sections 11 to 16 and 19 shall not apply to catering in the establishments of consumer, manufacturing and housing cooperatives, in the establishments of the Central Council of Cooperatives and in the establishments of organisations governed by them.
(4) This Regulation shall apply only to catering in restaurant catering establishments to the extent set out in Part V.
(5) Workers employed in the food establishments referred to in paragraphs 2 and 4 and, where appropriate, other workers working in schools, educational and health establishments and in social security establishments with food establishments may only be fed there under conditions laid down by the competent central authority in accordance with this Regulation and only if the health or safety and health of workers are not prevented.
Racial catering facilities
The facilities for racing are racing kitchens, racing canteens, canteen (buffets) and auxiliary farm catering.
Forms of catering
(1) Racing catering may be provided by the organisation
(a) the production of meals in the own or combined kitchen and their output in the dining room;
(b) by eating workers in the canteen of another organisation;
(c) the import of food from the racing kitchen of another organisation, from the combined racing kitchen or from the kitchen of the public catering organisation (state or cooperative restaurant catering organisation), or from central food production, and their output in their own canteen.
(2) Exceptionally, organisations may provide catering for workers in replacement for racing in restaurant catering facilities under the conditions laid down in Part V.
Establishment, modification and cancellation of catering facilities
(1) Racial catering facilities are set up and operated by organisations primarily for their workers. The organisation shall proceed with the Regional Council (hereinafter referred to as the "Regional Trade Council ') in agreement with the Regional Council (hereinafter referred to as the" Regional Trade Council') when setting up the establishment of the catering facilities.
(2) The organisation may, with the agreement of the superior body and after a positive opinion of the Regional Trade Council, cancel or significantly restrict its operation only if the organisation or part thereof or if their operation is substantially limited, or if it is not possible to ensure the continued operation of the plant's catering facilities to the extent that it complies with the hygiene rules or does not endanger the safety and health of workers or other persons. Before limiting the operation of the facilities, the organisation shall take the necessary measures to ensure that its personnel are fed in a different form.
(3) When planning the investment construction of new plants or larger plants, or when reconstructing or modernising them, the investor shall also ensure the construction and / or modernisation of the catering facilities in the investment plan. The organisation is required to discuss the relevant project task before approving it with the district trade union board. This is without prejudice to specific provisions on project approval (1).
Catering contracts
(1) An organisation may also provide racing meals to workers of other organisations on the basis of a written contract with those organisations, provided that the capacity of its facilities allows for racing, and that this is not prevented by hygienic reasons.
(2) In order to conclude the contract in force on food establishments referred to in paragraph 1, to amend it and to abolish it (2), organisations operating food establishments are required to request the prior approval of the race committee of the basic organization of the Revolutionary Trade Union Movement (hereinafter referred to as the "racing committee").
(3) The organisation shall request the opinion of the Regional Trade Union Council in order to abolish or restrict significantly the participation of workers of another organisation in a food race.
(4) The Regional Trade Union Councils shall work together with the national committees to ensure that organisations conclude contracts pursuant to paragraph 1 with organisations for which the establishment or operation of their own facilities would not be effective and economical, where the capacity of their own facilities is not sufficient to ensure the competitive catering of all their workers or which cannot provide for the diet of workers in their own facilities under medical advice.
Boarders
(1) The organisation shall provide its staff, the staff of the organisation with which it has concluded a contract under Paragraph 6 to apprentices, unless their catering is provided under the special rules on apprenticeship, and pupils, students, scientific aspirants and other study staff for the duration of their temporary work in the organisation.
(2) If the organisation has free eating capacity in the racing food establishment, it may also provide the racing catering with the agreement of the racing committee.
(a) pupils and students for whom meals are not provided for in school canteens (mens) if they conclude a written contract with the school they attend;
(b) workers of other organisations and officials of social organisations, if they are on a business trip or temporarily active outside their permanent residence or place of work;
(c) pensioners who worked in the organisation until retirement and those other pensioners who do not have the opportunity to dine in special dining rooms for the joint catering of pensioners or, where appropriate, their wives (cooperatives);
(d) family members of their staff.
Operation and management of food establishments
General principles
(1) Racing is a non-profit-making activity.
(2) The costs and revenues (expenditure and income) of the catering establishment are kept separately from other costs and revenues (expenditure and revenue); the organisation does not have this obligation when it comes to catering for the workers referred to in Article 2 (5).
(3) The main food is usually prepaid at the catering facilities. As proof of prepayment, which also authorises the issue of the main meal, food stamps are given to the diners.
(4) Suppliers (producers) of raw materials and semi-finished products for food establishments are obliged to provide the organisation with a trade haircut of the amount and under the conditions laid down in the specific regulation.3)
Meals in canteen and canteen
(1) The organisation shall provide the worker on the working shift with only one main meal (lunch or dinner) for the amount determined in accordance with the first sentence of Paragraph 15 (2). Another main meal in the same shift may be provided by the organisation to the worker for the same amount, if his work exceptionally lasts more than 11 hours. In other cases, the organisation may provide additional main meals in one working shift only at the price established under Paragraph 15 (1). In addition, the organisation may provide supplementary meals (§ 15 (3)) and beverages whose sale is not prohibited in the organisation. 4)
(2) Where operating conditions permit, the organisation may, if agreed by the race committee, prepare main meals or diet meals (hereinafter referred to as "main meals') in several price groups, depending on the set financial limits for the consumption of raw materials (§ 14), and food to be chosen according to the menu for individual calculations, issued without food stamps.
(3) If the health, safety or serious operational reasons do not allow the main meal to be provided during the working shift, the authority superior to the organisation in agreement with the relevant trade union authority may exceptionally allow it to be provided at another appropriate time.
(4) Food goods and beverages intended for refreshment during working hours are sold in the canteen.
Operation and management of auxiliary catering farms
(1) The organisation may, if appropriate, operate an auxiliary economy to improve the diet. It shall provide the necessary premises, facilities and facilities for them and shall bear the other costs in kind associated with its operation. From the results of the production of the auxiliary farm, the organisation improves the level of its catering.
(2) The management of the auxiliary holding must be managed in such a way that its cost of raw materials and personnel costs do not exceed the value of the products obtained, expressed in retail prices.
Financing of catering and food pricing in canteen and canteen
Payment of costs
(1) The costs in kind for racing meals (hereinafter referred to as "costs in kind") shall be borne by the budgetary organisation from its budget, by the contribution organisation for its budget expenditure and by other organisations for the cost of its activities.
(2) Where the organisation ensures that its staff receive main meals from the establishment of the restaurant catering organisation, the costs in kind for one main meal shall be borne by an amount equal to the average of the costs in kind determined by the Ministry of Commerce on the basis of the average of the costs in kind for the preparation of the main meals in the restaurant.
(3) The cost of wages, compensation for wages and other personal expenses incurred on staff of the establishment of food establishments (hereinafter referred to as "personnel costs"), the purchase price of raw materials consumed for the preparation of food for racing (hereinafter referred to as "the purchase price of raw materials" 5), including losses arising from the natural loss of raw materials and damage to stocks for which compensation cannot be requested under the substantive liability rules, (6) the purchase price of goods for the canteen and the cost of raw materials for the auxiliary economy is covered by the organisation by sales and other income of the catering industry. Any difference between these cost and income items with any contribution from the cultural and social needs fund (Section 13) shall be considered to be the profit or loss of the facilities.
(4) If the organisation has several canteens or other catering facilities, their personnel costs include the costs of joint management.
(5) The means obtained during the operation of the racing canteen from commercial rainfall shall be used to cover the personal costs of the staff of the catering establishment and, where appropriate, to improve the value of food in the canteen, to the extent provided for in this Regulation, to use the contribution from the cultural and social needs fund (Section 13 (1)), and to increase the culture of dining. However, they may not be used to cover the costs of the ancillary economy.
Profit and loss
(1) The plan for the management of racing meals must be balanced. Any profit from the operation of a catering establishment (hereinafter referred to as the "race catering profit ') may be used only for the purposes of racing. Profit must not be achieved to the detriment of the boarders. The achieved profit from the competitive diet shall be transferred to the cultural and social needs fund at the latest at the annual accounts.
(2) The profit from the competitive diet transferred to the fund of cultural and social needs is used
(a) to cover the loss of operation of the catering plant (hereinafter referred to as "the loss of catering"),
(b) to contribute to the personnel costs of catering facilities;
(c) the contribution to the cost of raw materials;
(d) additional equipment7) catering facilities, with the exception of auxiliary farms, items of gradual consumption and other non-investment objects of a permanent nature;
(e) as a complementary source of investment financing for racing meals.
(3) In the event of a loss from the operation of the catering plant, the annual accounts shall pay mainly for the unused profits from the previous years carried over to the fund of cultural and social needs.
(4) If the loss from the catering service cannot be paid in the manner referred to in the preceding paragraph, the payment shall be made:
(a) in economic organisations with relative contributions (taxes) to their retained earnings; (8) the amount needed to cover losses shall be transferred to the fund of cultural and social needs above the limit laid down; (9)
(b) in economic organisations whose relationship to the State budget is determined by a financial plan, from the proportion of their material interest in profits (the share of excess profit, etc.) transferred to a fund of cultural and social needs above the set limit, where appropriate at annual financial settlement;
(c) in budgetary organisations from their budgets;
(d) in the contribution organisations, by reducing their resulting contribution to the State budget or, where appropriate, by increasing the resulting contribution from the State budget.
(5) If only a canteen or a buffet is set up in the organisation (e.g. locally separated plants without a canteen), their profit or loss shall be included in the organisation's economic result.
Contribution from the cultural and social needs fund
(1) The organisation shall contribute, under a collective agreement, from a fund of cultural and social needs, if its resources so allow, to personnel costs up to their total amount; if the personnel costs are so fully covered, the organisation may also contribute from this fund to the purchase price of raw materials to improve the quality of meals in racing meals up to 1 CZK per main meal preferably for night and afternoon shift workers; However, it shall not contribute to these purposes in the catering of persons referred to in Article 7 (2), except for pensioners who have worked in the organisation until retirement.
(2) The provisions of paragraph 1 shall also apply where an organisation provides for the catering of its staff in another organisation's canteen or imports food from an alien canteen. If the organisation ensures that its staff are fed by the importation of main meals from the restaurant's facilities, it may contribute from the fund of cultural and social needs to the personnel costs of one main meal up to the average of the personnel costs determined by the Ministry of Commerce on the basis of the average of the personnel costs of preparing the main meals in the restaurant's catering.
(3) The contribution from the fund of cultural and social needs must not be used to reduce the amount still paid by the guest. The contribution provided by the organisation which provides for the catering of its workers by means of the catering facilities of another organisation may be used to gradually unify the amounts paid by the members of the participating organisations.
(4) The organisation does not contribute to the site of the temporary work station, provided that they are entitled to subsistence or flat-rate subsistence for the relevant day under the rules on reimbursement of travel expenses. 10)
Cost limits
(1) The organisation shall establish an average annual financial limit on the consumption of raw materials per main meal and material consumer recipes in agreement with the food preparation committee; it is based on recipes of food declared by the Ministry of Trade and Health.
(2) In the supply of semi-finished products, prepared meals and processed raw materials in the fresh state from the production plants intended for that purpose (hereinafter referred to as "semi-finished products'), only the purchase price of raw materials consumed for the production of semi-finished products is included in the consumption of raw materials for the preparation of food. Other costs associated with the production of semi-finished products with the supplier (including its profit) shall be borne by the customer organisation for the cost of its business as a cost in kind. The supplier invokes the price of the raw materials consumed separately from other items.
Creation of food prices in the canteen and canteen
(1) The price of food in the racing dining room is made up of the purchase price of raw materials, material costs and personnel costs.
(2) Workers of an organisation, pensioners who have worked in an organisation until retirement and workers seconded to work, provided that they are not entitled to a subsistence or flat-rate allowance in accordance with the rules on the reimbursement of travel expenses (Paragraph 13 (4)), shall pay from the price of the main meal formed in accordance with paragraph 1 the amount to be fixed by the organisation in agreement with the racing committee in accordance with the other provisions of this section on the financing of racing meals. The other diners referred to in Article 7 (2) shall pay the price established in accordance with paragraph 1 for food.
(3) Supplementary meals provided to diners at a catering establishment are sold by the organisation at the cost of raw materials or, if they do not contribute from the fund of cultural and social needs to personal costs, at the cost of raw materials and a proportion of those costs. The organisation does not contribute to the purchase price of raw materials consumed to prepare these dishes.
(4) Purchased food goods sold in the canteen in its unaltered state and tobacco products are sold at retail prices; the prepared drinks are sold at retail prices of the raw materials used.
(5) Workers employed at the catering facilities, who eat there, pay only the amount corresponding to the purchase price of raw materials for the main meal. However, if the organisation contributes to this purchase price of raw materials from the fund of cultural and social needs, these boarders pay the same amount for the main food as the other employees of the organisation.
Food for boarders from other organisations
(1) An organisation may require from another organisation whose workers are fed in its catering facilities for food stamps for such diners the price created pursuant to Paragraph 15 (1); it shall separately indicate in the invoice for food stamps sold the financial limit on the consumption of raw materials, the proportion of costs in kind and the proportion of personnel costs per main meal. However, budgetary organisations do not require the reimbursement of costs in kind from other budgetary organisations.
(2) An organisation whose workers are fed in a catering establishment by another organisation shall proceed with the payment of the costs in kind referred to in Article 11 (1) and the provision of a contribution from the cultural and social needs fund referred to in Article 13 (1) and (2).
Joint catering facilities
(1) In order to develop competitive catering, organisations may pool resources for the joint construction and operation of facilities for the establishment of competitive catering under a contract for the association of funds. 11)
(2) When a combined catering facility is set up, its cancellation or significant limitation of its operation, the organisations shall cooperate with the Regional Trade Union Council.
Catering in restaurant catering facilities
Conditions for catering
(1) If, for serious reasons, an organisation cannot provide for the meals (main meals) of the workers referred to in Article 7 (1) in its own catering establishment or in another organisation's own catering establishment or, where appropriate, by means of the import of meals, in particular where the nature or place of work prevents it, it may exceptionally provide for their meals during the working shift in the restaurant catering organisation, on the basis of a written contract concluded with those organisations. This catering can only be done on vouchers. The organisation is obliged to gradually restrict the catering in order to replace it by eating in its own or combined catering facilities or at least by importing meals to the workplace, or under the conditions laid down in § 6 of the other organisation's catering facilities.
(2) Organisations whose workers use replacement meals and restaurant catering organisations are required to carry out a thorough check on the performance of the catering contract. In particular, they are required to ensure that the vouchers for this meal are not used otherwise than to remove a warm main meal from the designated restaurant food organisation.
(3) Where the replacement meals of the staff referred to in paragraph 1 cannot be linked to a particular restaurant catering establishment due to a frequent change in the place of work, they may be provided with a warm main meal per voucher without the designation of the restaurant catering organisation; for this voucher, workers may withdraw such food at any restaurant catering organisation establishment with which a written catering contract has been concluded.
(4) The vouchers are purchased in bulk by the organisation. The voucher must be expressed on the agreed average price of a warm main meal, including the share of the price paid by the guest. The organisation sells vouchers to its employees for an amount reduced against the agreed price by a maximum of 2 CZK per voucher (§ 19). Exceptionally, the worker may, with the agreement of his organisation, buy himself vouchers for catering, especially for diet meals. In this case, the organisation may contribute to the payment of the price of the voucher no more than 2 CZK per voucher on presentation of the written proof of purchase of the vouchers. If the price of a hot main meal is higher than the price indicated on the voucher, the difference between the dining room and the dining room is valid. For the payment of one main meal, the boarder may only use one voucher.
(5) The organisation of restaurant meals cannot agree on the delivery of food for cash. When selling the food for cash, it is also not possible to contribute to the guest according to § 19.
Catering allowance in restaurant catering facilities
In the course of the meals of the staff referred to in Article 7 (1) in restaurant catering organisations, the budget organisations shall contribute to one main meal per day to the amount of 1 CZK of their budget; the contribution and other organisations contribute this amount to the cost of their activities. In addition, the organisation may contribute to one main meal per day under a collective agreement from a fund of cultural and social needs.
Synergy and social control of the authorities of the Revolutionary Trade Union Movement
The Revolutionary Trade Union authorities are active in the development of competitive catering, organise and evaluate, in cooperation with organisations, the socialist competition of the collective workers of racefood establishments, and are entitled to carry out social control of the catering industry according to the principles established by the Central Council of Trade Unions. This is without prejudice to the right of control belonging to other authorities under specific provisions.
Final and transitional provisions
(1) The central authorities manage and ensure the development of catering in organisations in accordance with the guidelines issued by the Ministry of Trade of the Czech Socialist Republic in agreement with the Czech Trade Union Council and the Ministry of Trade of the Slovak Socialist Republic in agreement with the Slovak Trade Union Council.
(2) The central authorities of the managing organisation to which Article 2 (2) of this Regulation does not apply may, in the course of the provision of food for racing in such organisations, provide for the assessment of the conditions of such catering with the Central Committee of the relevant trade union and the competent Ministry of Finance that the organisations managed by them shall proceed mutatis mutandis under Parts I to V.
(1) Where this Regulation refers to employment and worker, this shall also mean in the production cooperatives the member and member of the cooperative.
(2) Where this Regulation entrusts an adjustment to the rights and obligations of a collective agreement, such adjustment may be made in the production cooperatives by a resolution of the member meeting.
(3) The provisions of this Regulation on codecision and, where appropriate, on cooperation between trade unions do not apply to production cooperatives; where the participation of higher trade unions is required for certain measures, the Czech Association of Production Cooperatives and the Slovak Association of Production Cooperatives shall exercise that competence in the measures applicable to production cooperatives.
(1) The financial limit on the consumption of raw materials per main meal (Paragraph 14 (1)) used in an organisation under the current rules must not be reduced and paid for by the guest.
(2) The organisations are required to bring the current contracts for the catering of workers into line with this Regulation by 30 June 1974. The organisation shall, within the same time limit, make any amendments or additions to collective agreements in agreement with the racing committees.
(3) The budgetary organisations shall proceed with the mutual reimbursement of costs in kind (Paragraph 16 (1)) by the end of 1974 in accordance with the existing rules.
They shall be deleted:
1. Article 7 of Decree No. 48 / 1967 Coll., on the Fund for Cultural and Social Needs and the Financing of Certain Activities of State Economic Organisations; 12)
2. the Ministry of Finance Directive of 31 March 1964 No 117 / 14 072 / 1964 on the financing of the catering industry, published in the Ministry of Finance Bulletin No. 5 / 1964 (reg. 29 / 1964 Coll.);
3. the Ministry of Finance Directive of 27 March 1964 No 164 / 17 576 / 64 on the reimbursement of the cost of food provided to own workers in catering facilities published in the Ministry of Finance Bulletin No 5 / 1964 (reg. 31 / 1966 Coll.).
This Regulation shall enter into force on 1 April 1974.
Dr Strougal v. r.
1) See in particular Act No. 87 / 1958 Coll., on the Construction Regulations, and the regulations issued for its implementation.
2) Sections 129 and 129a of the Economic Code.
3) Decree No. 2 / 1967 of the Ministry of Internal Trade, No. 2 / 1967 Ú. v., which provides for trade deductions from retail prices of goods valid from 1 January 1967, Decree No. 95 / 1967 Coll., implementing Act No. 73 / 1952 Coll., on turnover tax.
4) See in particular Act No. 120 / 1962 Coll., on Combating Alcoholism.
5) Retail price minus trade price.
6) Sections 176 and 177 of the Labour Code.
7) Decree No. 162 / 1971 Coll., on the Fund of Cultural and Social Needs.
8) Ideal with profits after contributions (tax) to the state budget (national committee budget) and after other obligations have been fulfilled.
9) § 2 to 4 of Decree No. 162 / 1971 Coll., on the Fund of Cultural and Social Needs.
10) Articles 7 and 27 (1) of Decree No 96 / 1967 Coll., on reimbursement of travel, removal and other expenses.
11) § 360a of the Economic Code and Decree No. 119 / 1972 Coll., on pooling funds of socialist organisations and on providing contributions to the investment construction and operation of certain facilities.
12) The other provisions of this decree have already been repealed by Decree No. 145 / 1968 Coll., on the Fund of Cultural and Social Needs and on the Incentive Fund, and Decree No. 90 / 1972 Coll., on the financing of certain equipment of corporate social consumption and certain activities of state economic and foreign trade organisations.
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Regulation Information
| Citation | Government Order of the Czechoslovak Socialist Republic No. 25 / 1974 Coll., on Racial Catering |
|---|---|
| Regulation Type | - |
| Author | - |
| Collection | Code of Laws |
| Date of Promulgation | 28.03.1974 |
|---|---|
| Effective from | 01.04.1974 |
| Effective until | - |
| Status | Valid |
The regulation text is for informational purposes only.
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