Hello, specific contents of hotel kitchen tableware management system:

The first item

This management regulation is formulated to standardize hotel tableware management, ensure that tableware management meets hotel requirements and customer needs, reduce hotel tableware breakage rate and loss rate, and reduce hotel expenses.

Scope of Article 2

This management regulation is applicable to the management of all tableware in the lobby and kitchen of the hotel catering department.

Article 3 Responsibilities

The asset manager of the hotel finance department is responsible for the supervision, supervision and assessment of tableware management. The manager of the food and beverage department is the overall person in charge of tableware management, and should guide the asset manager of the department to be responsible for the tableware management of this department.

1. The front office supervisor is responsible for the overall management of tableware in the front office;

1.1 The waiters are responsible for the specific management of their tableware;

1.2 The executive chef is responsible for the overall management of kitchen tableware;

1.3 The kitchen washer is responsible for the washing, storage, maintenance and specific management of kitchen tableware;

3. The hotel warehouse manager is responsible for the management, distribution, identification and identification of new tableware;

4. Managers and relevant personnel in the process of tableware circulation are responsible for the supervision and inspection of tableware management.

Article 4 Management Mode:

The hotel finance department implements ABC management mode for tableware, that is, it implements key management by item for high-grade (Class A) tableware (total inventory every month), implements general management for tableware with a service life of less than 2 years (monthly spot check for tableware with higher value and quarterly inventory), and implements management for tableware with a service life of 2 years (Class C). The asset manager of the department is responsible for the incoming, outgoing and loss reporting of tableware in the department (see Table 3 for the format), and should establish a ledger for all tableware, make timely accounts, and do a good job of reconciliation with the hotel asset manager to ensure that the accounts are consistent with the accounts.

Article 5 Management Measures

(1), Dining Area Management Requirements

1, Washing Group Requirements

During the cleaning process, the tableware must be classified and placed according to the specifications, and cleaned in order {small tableware first, large tableware first, glass (porcelain) first. Measures such as adding rubber to the wall of the sink should be taken to reduce the loss of tableware; The cleaned tableware must be classified according to specifications and stacked neatly; Small tableware should not be piled too high to prevent collapse and damage; When using tableware in baskets, it should not exceed two-thirds of the capacity. Specifically supervised by the washing team leader.

2. Requirements for the delivery of tableware by the food delivery group

The food delivery group should sort out the tableware when closing the table during the meal, and it is forbidden to close the table out of order. Care should be taken in conveying tableware. If the dining car is used to convey tableware, attention should be paid to the method and requirements of stacking, so as to prevent the tableware from slipping and damaging. The tableware cart should have shockproof function, so as to handle it with care, and the details should be supervised by the food delivery team leader.

3. Requirements for the management of tableware in the front hall

● The management of tableware in the front hall (table setting tableware) adopts the principle that whoever is in charge is responsible, and the user is responsible for the maintenance and protection of tableware (quantity);

● Tableware in each private room and hall in the lobby shall be managed by quota, and tableware shall be equipped according to the quantity in Tableware Quota Configuration Table, and the user shall compensate for the lack of tableware.

● The front office should check the tableware in the front office from time to time, and sign it with the relevant responsible person, at least once a week.

4. Management requirements for kitchen tableware

● Spare kitchen tableware should be stored in the designated location according to the requirements of the hotel (specified by the chef), and should be handled with care during storage. Barbaric operation is strictly prohibited. Once found, it will be punished in strict accordance with the hotel system.

(2) Tableware damage registration system: The staff in each dining area should report the tableware damage or loss voluntarily before the end of business on the same day, and the supervisor should make a record on the food damage registration form and report it to the department asset manager, who should make corresponding records so as to collect the food damage statistics at the end of the month. Those who voluntarily report the registration can reduce the compensation, and those who conceal it can increase the compensation. Personnel in each dining area have mutual supervision obligations.

, link control management: the kitchen tableware dedicated for hotel rooms must be guaranteed to be free from damage and deformity. When damaged tableware is found in each link of kitchen, dish delivery, service and washing, it is not allowed to enter the next link, and it should be reported on its own initiative, otherwise it will be liable for compensation. Incomplete but usable tableware shall be submitted to the asset manager of the headquarters after being reported and registered, and the hotel shall handle it uniformly, and the catering department shall formulate the standard for using tableware for guests.

(3) Anyone who maliciously destroys tableware will be fined 11 times the original price of tableware and dismissed. All employees have the obligation to report this kind of behavior, and the company will reward the whistleblower for 5 times the original value of the tableware. Those who know not to report it are equally responsible with the saboteur.

Article 6 Inventory, loss reporting, compensation and collection of tableware

(1) Inventory:

1. The Food and Beverage Department shall complete the inventory of tableware before the end of each month.

2. Every month, the asset manager will summarize the customer loss, employee damage and natural loss in the current month and fill in the loss reporting application form. The natural loss reporting rate is 1.25% of operating income (natural loss reporting does not include customer compensation and employee compensation), and the department will be rewarded and punished according to 21% of the amount saved or exceeded.

3. Compensation: The compensation for employees shall be implemented according to the following principles: the proactive reporter shall pay 31%-71% of the cost price according to the degree of damage, and those who conceal and fail to report shall pay 211% of the cost price and be fined; Unregistered items shall be shared equally by the department according to the cost price (except spoons and small glasses for setting tableware). The sharing ratio is 5: 5 for the front room and the back kitchen. The loss or damage of non-perishable tableware such as stainless steel and silverware shall be paid in full according to the original price. 2 points will be awarded to those who report the damaged tableware without taking the initiative to register the report, and the cover-up person will bear joint responsibility.

(2), collecting

1, collecting the table-setting tableware: the guest-damaged tableware must be signed and confirmed by the manager of the catering department before it can be added to the customer. The food and beverage manager has the right to decide whether to pay according to the situation. However, whether the guest pays or not, a guest loss list should be issued and counted into the cashier software for verification. Guest compensation tableware with guest compensation credentials to issue a material requisition. All the tableware requisition forms must be signed by the manager of the food and beverage department and handed over to the asset manager for unified collection in the warehouse.

2. Kitchenware should be supplemented according to business needs.

The tableware reported to be damaged naturally must be exchanged for new ones. The old tableware shall be kept by the warehouse, and the scrapped temporary warehouse shall be destroyed by the quality inspection supervision after being approved by the general manager of the hotel.

Article 7 Managers should guide employees to understand the importance of tableware management ideologically, conscientiously implement the tableware management system and constantly improve it in practical work, and combine rewards and punishments with the management situation of those responsible for tableware management.

article 8 this system shall be implemented as of October 1, 2119. The Finance Department is responsible for the implementation of this system, and departments and individuals who fail to implement this system have the right to be punished. The original tableware management system shall be invalidated as of the date of implementation of this system.

Appendix I: silverware management system

1. The warehouse must establish special account books for silverware.

2. silverware must be cleaned and maintained according to its characteristics and instructions.

3. A special person must be responsible for the storage and cleaning of silverware.

4. The cleaner for cleaning and maintaining silverware must be strictly checked before use.

5. Collecting silverware must be signed by myself for acceptance when recycling.

6. The frequently used silverware must be cleaned and polished once a month.

7. Unused silverware must be packaged and stored in a fixed tableware rack.