On the hotel's operational process of supply, production and marketing of internal control programs
In order to further strengthen the hotel's production and operation management, do a good job in the procurement of raw materials, seasonings, and the production and sales of the food production and sales management, and to strengthen the supply of production and sales of various links of work and internal control, we have drawn up the relevant operational control program as follows Interface and internal control, especially the development of related operational control programs are as follows
One, the purchase of goods
1, the kitchen department in accordance with seasonal characteristics and consulting the booking situation, issued a triple raw materials requisition, a single signed by the supply and marketing departments in accordance with the single purchases; a single for the custody of the receipt of the basis for the first kitchen department for inventory.
2, raw materials must be purchased by the kitchen department of the stalls minister acceptance before storage procedures, and in the custodian issued by the storage list on the signature recognition, as a basis for financial settlement.
3, the day of the purchase of fresh food at 7:30 a.m., the afternoon replenishment time is 3:30 p.m. Dry and fresh food custodian needs to be in the afternoon at 7:00 p.m. to do all the procedures for warehousing.
4, the purchase of seafood must be in front of the hall sales of seafood single (after seeing the goods to confirm) as the basis. Seafood orders need to indicate the billing time, table number, using the department and the number of pounds. By the Ministry of Food and Kitchen Department set of production documents, the custodian to verify the Procurement Department seafood supervisors and the number of varieties of records need to be consistent with the seafood single set of the Ministry of Kitchen Department approved by the actual pounds of issued by the warehousing order on the first day of the day at 11:00 a.m. flash to complete the warehousing formalities.
Two, sales link
1, the business sector sales of dishes, an a la carte staff must be used to order food by the number of operations, do waste documents need to be retained intact to submit. The whole process from ordering to guests to buy a single must be completed by one person.
2, the changes in customer consumption dishes, including the return of dishes, change dishes (refers to the first dish) must be in the form of written documents, and signed by the food, kitchen department for safekeeping. Where more than 50 yuan must be signed by the sales department above the level of assistant manager to be able to take effect.
3, the business sector floor checkout must be verified by the regional director of the signature to take effect, if any discounts according to the discount excluding seafood, alcohol within the scope of authority to implement the standard.
4, the front desk cashier dishes must be categorized with the kitchen department stalls set up in line with the cashier's sales list should be closed every day after the file according to the major categories of the summary, in the morning of the next day to print out the sales details with the kitchen department for verification.
5, the operating department of the banquet orders, should be set according to the cashier computer order dishes to lose orders, to maintain the consistency of raw material input accounting and sales of dishes. Indeed part of the discount should be signed by the lobby manager within the specified authority.
Three, supervision and audit
The company's supervisory team will be the hotel's supply, production, marketing and operation of the project to carry out a full range of inspection and supervision, the Ministry of Finance Audit Audit will be in the pre-implementation of the process of the whole special audit. Hotel kitchen, operation, supply and marketing departments should be the company supervision and audit results of serious rectification, take strong measures to implement the internal control work, and promote the improvement of the company's overall management level.