Changsha Zhida catering management software completely eliminates the loopholes in the catering management industry!
I'll tell you how to eliminate the loopholes in the cashier in the catering industry without catering software:
1. (Check the bill) All the kitchen documents need to be kept and the computer cashier bill needs to be checked; If you don't check the bill, you need to check whether all the manual bill cashiers used every day have been received, that is, check the usage of the manual bill number.
2, (nuclear single) nuclear single at the same time also need to check whether the food price is correct;
3. Discount, zero erasure and gift (check list) shall be signed by the management. Discount suggestion is best for customers to discount by credit card.
4. (Check the bill) Return the bill: the kitchen should register properly, and track whether the dishes are sold according to whether they are produced or not. When returning the dishes, it is necessary to confirm whether the produced dishes have been returned to the kitchen, and make a manual statistical report, and investigate the reasons and responsibilities for returning the dishes afterwards;
5. (Checklist) The distribution and use of consumption vouchers such as cash vouchers should be strictly controlled to prevent their internal employees from cheating.
6. (Check the bill) How much did the waiter sign all the bills? (It takes at least two people to cheat)
7. (Management) Cashiers can't manage and sell goods by themselves, but can produce them at the bar. (To prevent the cashier from bringing cigarettes, wine, etc. into the hotel for sale, the financial department may make an inventory of the bar stock from time to time; At least two people need to work together to cheat)
Summary: Without catering software, the workload of financial auditing is huge. Here, I will introduce how to eliminate the cashier loopholes in the catering industry with our Changsha Zhida catering software:
1. (Auditing) Youzhida kitchen prints separately, and the kitchen must receive the kitchen bill before producing it, and produce it according to the bill, which effectively prevents the bill from being produced without going through the cashier, greatly reducing the workload of financial auditing. (All the bills are typed out from the printer and passed through the cashier's computer. If there is a record in the cashier's desk, the cashier must be paid, thus eliminating the loophole of manual bills that are not passed through the cashier's desk.)
2. (Management) Cheating is mainly to reduce the checkout amount. Now there are several situations in which the checkout amount may be reduced: returning the bill, modifying the unit price of dishes, modifying the quantity of dishes, giving away, discounting and erasing zero. All the above operations are strictly controlled. The following figure shows the query of the record of price change and quantity change. The financial department can see these abnormal operations at a glance, and it is easy to solve the problem of verification.
4. (Check the bill) Return the bill: the kitchen should register properly, and track whether the dishes are sold according to whether they are produced or not. When returning the dishes, it is necessary to confirm whether the produced dishes are returned to the kitchen, and make a manual statistical report, which is submitted to the finance department every day for comparison with the detailed report of returning the bill by Tongda software; Investigate the reasons and responsibilities for returning vegetables afterwards; The following picture shows the list of returning orders of Zhida catering software: the reasons for returning orders, the time of ordering orders and the time of returning orders are clear at a glance!
5. (Checklist) The distribution and use of consumption rolls, such as cash rolls, should be strictly controlled to prevent their internal employees from cheating (Zhida Software: Eliminate loopholes in consumption roll management).
6. (Check the bill) How much did the waiter sign all the bills? (It takes at least two people to cheat)
7. (Management) Cashiers can't manage and sell goods by themselves, but can produce them at the bar. (To prevent the cashier from bringing cigarettes, wine, etc. into the hotel for sale, the financial department may make an inventory of the bar stock from time to time; It takes at least two people to cheat)
It was not built in a day. Leakage prevention at the front desk is a systematic and interlocking affair, which requires catering enterprises to persist in many aspects and for a long time from system management, software and hardware investment, financial supervision and so on to achieve real zero loopholes.
please contact zhida catering management software for more advanced solutions to prevent collusion between cashier and floor and bar.