Mainly to understand the consumption and inventory, for the purchase of goods for the plan, but also to calculate the profit and loss situation, of course, but also to prevent staff embezzlement and so on.

Catering inventory should be noted during:

1, inventory period in addition to emergency materials, suspension of receipt and distribution of materials, as for the production units in the inventory period required to receive materials, materials can not be moved, but must be marked:

2, mid-year, year-end inventory, in principle, should be taken in the form of a comprehensive inventory, such as things are special, can not be handled, it should be reported to the general manager for approval, before changing the way to carry out;

2, mid-year and year-end inventory, should be used in principle, a full inventory, such as things special, can not be processed, it should be submitted to the general manager for approval. Begin to change the way to carry out;

3, inventory should try to use accurate meters, avoid the subjective visual way, the number of each item of property, should be determined, and then continue to the next one, inventory may not be changed.

Catering daily inventory method

Daily inventory is mainly for the amount of large, high value, short shelf life of the goods, the daily inventory of the required frozen, refrigerated goods, stored in the dry goods such as rice, cooking oil, dry rice flour and other goods of great value should also be included in the daily inventory. After the inventory of food goods. The restaurant should also inventory water, electricity, gas and recorded.

I, inventory of the success of the key elements

1, the amount of inventory in line with the estimated turnover

2, replenishment of good order

3, ordering goods have been double-checked to ensure the correctness. Ensure the quality and condition

4, goods in accordance with the standard process to complete the inventory

5, product storage is appropriate (location, safety, first-in-first-out)

Two, the significance of the inventory

1, accurate and effective inventory to provide a reliable basis for ordering

2, to provide the basis for the goal of controlling the discrepancy to control the cost of food

3, the view of the goods to follow up

3, the view of the goods to follow up to ensure food quality.

Three, inventory commonly used terminology concept

1, raw materials: the distribution and transportation of materials to the restaurant, such as: lettuce, pork ribs, seasonings, soybean oil

2, finished product: has been cooked or finished production can be sold, or can be sold separately with tableware on the plate.

3. Semi-finished products: products to which various seasonings have been added according to the standard or which have been processed, but which need to be cooked or combined with other materials before they can be sold

4. Yield rate: the yield rate is the number of products produced per kilogram of the raw material only. Each product has a standard yield. Ensure that the raw material yield rate within a reasonable range, not only can make the guests get quality products, but also will make us get a reasonable profit.

Four, the daily inventory of the steps

1, inventory inventory

Inventory of personnel to know the location of the restaurant's daily inventory, inventory does not miss the goods, the establishment of inventory path can be effectively avoided omissions. As far as possible to inventory all the goods in each area at one time, less or avoid repeating the inventory route.

2, statistical calculations

Daily inventory data can not be used directly, need to be statistically calculated, recorded in the (daily inventory table)

Recorded according to the sales volume of the theoretical amount

accounting for the difference

3, tracking the cost of food

Food costs is the largest expenditure in store operations, do a good job of daily Food cost tracking can be better to achieve the goal of controlling expenditures to improve profits.

To complete the daily inventory calculations to discard the goods, the difference in the amount of analysis, the opportunity to find the reasons for the next shift to take action to improve

Fifth, the difference in the control of the method

1, the difference in the control of the need to find the cause of the "root cause", only the "root and branch". "Chopping up the roots" in order to realize the true meaning of effective control of the differences. This is not a notice can be resolved. Some of the control process is a long and difficult process (such as correcting the improper operation of employees)

2, control to find the focus, find the right object

Priority control of the last month's difference in the report of the difference in the amount of the largest amount of goods

Control of the largest amount of goods

Control of more than three consecutive days of profit and loss of goods

Control of the customer complaints portion of the standard maximum of goods

Control of customer complaints portions are not The goods with the most standardized complaints

Don't ignore the goods with the most positive discrepancies in the discrepancy report