this system is specially formulated to standardize the procurement procedures of raw materials, save procurement costs, meet business needs and improve economic benefits. The procurement and storage management process is divided into four links: procurement, acceptance, warehousing and distribution. According to the actual situation of each catering enterprise, the procurement work should be done well.

Article 1

Basic Principles

1. Be honest and self-disciplined, strictly select, evaluate and select suppliers to ensure the quality of suppliers, properly handle the relationship with suppliers, and do not accept gifts, gifts and banquets from suppliers;

2. Strictly abide by the procurement standard process, handle affairs according to the process, and be able to purchase the required items in time with quality and quantity, and minimize the procurement cost on the basis of meeting the company's needs;

3. Strengthen the pre-procurement management, establish a complete equipment price information file, and do a good job of archiving and backing up procurement-related documents, so as to effectively control and reduce procurement costs and ensure procurement quality;

4. All purchases

and

must be approved in advance. Without planning and reporting for review and approval, purchases are not allowed except for urgent purchases, which should be made according to the requirements of Emergency Procurement Management Process;

5. All items with the same characteristics as * * * should be purchased in a centralized way as far as possible, and the items can be approved, and the requisitioning departments can be notified to apply for the purchase, and then the procurement can be centralized;

6. Under the same conditions, the purchased items should be purchased from the existing business or confirmed suppliers, and

the suppliers shall not be changed at will;

7. check the receiving quality scientifically, objectively and seriously;

article 2

principles for determining suppliers

1. primary selection of suppliers: it is necessary to conduct in-depth and detailed market investigation, find out more than three representative suppliers from the city where they are located, and conduct comprehensive investigation. During the investigation, it is necessary to focus on understanding the strength, specialization, source of goods, price and quality of the suppliers and their current supply situation.

2. Trial suppliers: Find two suppliers of the same kind of goods at the same time, and try to compare them from three aspects: quality, price and service.

3. determine the supplier: on the basis of two months' use, the financial personnel, the chef and the purchaser will submit the effect report, which will be approved by the company.

4. signing the supply contract: after determining the supplier, the general manager or the material distribution manager will sign the supply contract with the supplier, and the term of the contract shall not exceed one year. Supply contract in triplicate: one supplier; A copy of the finance department; A warehouse keeper. The contract shall specify the pricing time, quality guarantee for supply and quality requirements of the goods, etc.

5. replacement and renewal of suppliers: in the course of cooperation, if the supplier fails to perform the contract, the review team will discuss and decide whether to replace or renew it before the contract expires.

article 3

principles of market research

1. financial personnel, purchasing personnel and chefs shall conduct market research at least twice a month. After the investigation, there must be an investigation record, indicating the investigators, the time, place and results of the investigation, which shall be signed by all personnel and submitted to the accountant for filing.

2. The time and place of investigation shall be selected once every five days, with the opening period of the wholesale market as the investigation interval. It is not allowed to choose the day or the next day after rainy, snowy and extreme weather conditions. . The market investigation shall be based on the market where the supplier is located.

3. Methods and procedures of investigation. The investigation team should follow the principle of vegetables first, fresh goods later, dry spices, grain, oil and drinks, and the investigation of individual goods should not be less than three. The principle of centralized investigation should be adhered to in the investigation, and means such as seeing, smelling and touching should be implemented in the investigation, and sampling can be carried out when necessary. We should know the origin, specifications, varieties, production date, shelf life, etc. of the goods under investigation in detail. Bargain after inquiry, remember to record only the buyer's price.

4. In addition to the field survey, the prices published by local newspapers, magazines, television, etc. and peer quotations are also the means and basis of the survey.

5. The survey results were comprehensively discussed and adopted by the investigation team in combination with the field survey results and consultation results.

6. The general manager or others (except the purchasing personnel) shall be entrusted to carry out the investigation of sporadic items.

Article 4

Pricing Principles of Procurement

1. Set up price-seekers: they are composed of chefs, warehouse keepers and quality inspectors, who enter the market twice a month at the beginning and the middle of each month to find prices. On the basis of market research, the prices of sporadic items are set once every two months.

2. pricing procedure: the financial personnel and the purchasing personnel will negotiate with the suppliers according to the results of market research and confirm them, and the general manager and the purchasing personnel will sign them to inform the warehouse keeper and financial executive in writing.

3. Price management principle: the supply price is subject to the maximum price system. According to different goods, the maximum price range is as follows:

(1) The execution price of dry goods, spices, grain and oil shall not be higher than 6% of the wholesale market price.

(2) The price of low-quality consumables shall not be higher than the average market retail price.

(3) The price of odds and ends shall not be higher than 3% of the market retail price

(4) The price of fish, meat and fresh goods shall not be higher than 4% of the market wholesale price

(5) If the average vegetable is less than one yuan, the execution price shall not be higher than 15% of the market wholesale price. If the price is more than one yuan, its pricing shall not be higher than 8% of the wholesale market price.

4. During the Spring Festival, National Day and other holidays, as well as the months with long duration of disastrous weather, the pricing principle can be appropriately relaxed due to the great fluctuation of the supply price.

article 5

purchasing procedures

(I) purchasing procedures for consumables

1. The purchasing of recurrent items should be reported to the required departments at regular intervals every month, and the purchase should be made in triplicate (one for the buyer, one for the warehouse keeper and one for the finance department). Indicate the variety, quantity, specifications, etc. of the required items, and submit them to the purchasing department after approval by the general manager.

2. Sporadic low-value items that need to be purchased temporarily shall be filled out by the required department, and can only be handled after the approval of the department head.

3. The purchase of odds and ends shall not exceed two days. Items that need to be purchased urgently shall be stated by the general manager in the purchase order and purchased within a limited time.

(2)

Purchase procedures for self-purchased dishes

1. The department that needs goods fills in the list of items to be purchased according to the inventory and usage, and purchases in triplicate (one for the buyer, one for the warehouse keeper and one for the finance department), which is signed by the department head and submitted to the purchasing department for handling.

2. The warehouse keeper shall check the inventory at any time. When the inventory drops to the minimum inventory point, the warehouse keeper shall notify the purchaser in writing to purchase the goods.

article 6

principles for determining the purchase quantity

in order to improve economic benefits, reduce costs and reduce the possession of funds, the daily purchase quantity should be determined according to the principle of diligence and quick sales

and the principle of single purchase.

(1) Purchase quantity of fresh goods, vegetables and water.

1. Such raw materials are purchased daily, and the supplier is generally required to deliver the goods.

2. Before the end of daily business, the department that uses the above raw materials will propose the purchase quantity for the next day according to the inventory, business situation, storage conditions and delivery time.

(2) Purchase quantity of inventory items (dry goods, spices, fuel, grain and oil, cigarettes, drinks, low-quality consumables, etc.).

1. The purchase quantity of this kind of goods should comprehensively consider the economic batch, procurement cycle, capital turnover, storage conditions and other factors, and be determined according to the minimum inventory and the maximum inventory. The maximum inventory shall not exceed the consumption of 15 days, and the minimum shall not be less than the consumption of one day.

2. The formula for calculating the upper and lower limits of inventory:

Minimum inventory = daily demand × delivery days = maximum inventory = daily demand ×15 days

Article 7: Acceptance principle of goods

(1) Quality standard for acceptance:

Acceptance is conducted according to the Raw Material Identification Standard formulated by our company

(2).

(3) Acceptance personnel: at least two people, such as warehouse personnel, the person in charge of the requisition department, supervisors, etc. * * * will be accepted together.

(4)

Acceptance time:

9: 31 am-11: 11 pm every day

(5)

Acceptance procedures:

1. The warehouse keeper fills in the "receipt form" or "fresh food acceptance form" to indicate the quantity of goods and materials received. After the receipt and acceptance form are filled in, they will be signed by the purchaser, the person in charge of the goods receiving department and the warehouse keeper.

2. The user department has the right to refuse to receive the goods and materials (dishes) that do not meet the Standards for Identification of Raw Materials and whose quantity exceeds the Purchase Order.

article 8

warehouse management

(1) to be responsible for the acceptance, storage and distribution of warehousing goods.

(2), goods warehousing

1, careful acceptance, check the quantity, quality and shelf life of goods, etc. Only those who meet the requirements

can be put into storage.

2. Issue the receipt sheet

3. Register the account card in time, make out the total quantity every day and enter it into the computer.

(3), storage

1, rational use of warehouse conditions, keep all kinds of goods in different categories.

2. First-in, first-out, and prevent overstock and deterioration.

3. Set up a "slow flow table". Any inventory that exceeds 111 days must be blacklisted and reported to the department head.

(4), distribution management

1, straight into the kitchen: fresh food, vegetables, etc., which directly enter the kitchen after receiving and acceptance, are directly pulled out according to the quantity standard of the "receipt" signed by the chef.

2. For warehouse distribution, each team in the kitchen must fill in the receiving list, which will be delivered after being signed by the chef, and delivered after being signed by the store manager in the lobby.

article 9

procurement matters

1. the procurement personnel shall purchase goods and materials (dishes) in strict accordance with the "purchase requisition", the "raw material identification standard" and relevant pricing principles. In the process of purchasing, if the quantity and quality of purchasing are affected due to changes in market conditions, it is necessary to contact the user department of the purchased goods and materials in time and obtain the consent before purchasing.

2. In the purchasing process, when purchasing fresh food and vegetables, the quantity, unit price and amount of the purchased dishes should be filled in one by one (a duplicate purchasing list with the listed dishes should be prepared, one for the purchaser and one for the financial settlement). The dishes should be stacked and shipped separately for picking up the goods. Fresh and fragile dishes should be handled with care, and it is forbidden to squeeze them, so as not to affect the quality of dishes. Pay attention to the preservation of chilled meat.

3. The purchasing department has the obligation to actively assist in the return of goods and materials (dishes) and the disposal of overstocked goods.

4. The abnormal losses (the difference between the purchased quantity and the received quantity is too large) occurred in the process of purchasing shall be listed separately and the reasons shall be explained.