You asked the kitchen equipment management, is for the hotel restaurant kitchen equipment management?

Kitchen equipment and utensils management system

1, kitchen all equipment, facilities, utensils to implement civilized operation, according to the normative standards of operation and management.

2, all kitchen equipment, the development of maintenance and repair measures, everyone to comply.

3, kitchen all personal use of appliances, by my proper custody, use and maintenance.

4, kitchen **** with appliances, put back to the specified location after use, no unauthorized changes, while strengthening the maintenance and normal use.

5, all special tools in the kitchen, such as carving, flower mouth and other tools, stored in the custody of a person, when borrowing records, return to count and check the quality.

6, kitchen utensils to the old for the new, and need to handle the relevant procedures.

7, all kitchen utensils, tableware (including parts) are not allowed to take out privately.

8, all kitchen utensils, tableware should be gently put to avoid human damage.

9, kitchen utensils, the user is responsible for its maintenance, maintenance, due to non-compliance with operating procedures and kitchen discipline caused by damage to equipment and tools, lost, at the price of compensation.

10 ready for regular inspection, maintenance. Where equipment is damaged, subject to inspection by maintenance personnel, can repair is repaired, can not be repaired need to be replaced, should be reported to the general manager for review and approval

This is just a simple list, in fact, the kitchen equipment management is a large range of many hotels and restaurants management specialists have written books dedicated to the kitchen equipment management, you can Baidu, a lot of professional platforms are available!

I hope my answer can help you, thanks for adopting ！！！！