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Procurement procedure of catering raw materials

The procurement process of restaurants mainly includes the following links:

1. Procurement plan

Strict examination and approval of procurement plan procedures is the key to procurement management.

preparation of material demand plan: no matter which department belongs to a restaurant, it should prepare a material demand plan, submit it to the finance department for cost control review at the end of each month, and then submit it to the finance manager and the vice president in charge for approval, and then transfer it to the buyer after being approved by the general manager.

Fill in the warehouse supplementary purchase requisition: when the warehouse needs supplementary materials, the warehouse keeper needs to apply, fill in the goods purchase requisition, submit it to the finance department for cost control review, then submit it to the finance manager for approval, and then submit it to the general manager for approval before transferring it to the purchasing department.

purchase of odds and ends: the purchase of odds and ends is applied by the user department. The person in charge of the user department shall review and sign according to the inventory situation, and then send it to the financial manager and the competent vice president for approval, and then report it to the general manager for approval before transferring it to the buyer.

Purchase of food raw materials: The batch purchase of food raw materials shall be certified for full replenishment, and the food and beverage department shall submit the purchase plan, then submit it to the finance department for cost control review, and then submit it to the finance manager and the competent vice president for approval, and then submit it to the general manager for approval before transferring it to the buyer.