Hotel management of low-value consumables

1.Purpose:

To timely understand and grasp the consumption of goods at each post, timely detection and control of unreasonable use of the phenomenon of waste as the assessment of the management of management awareness and management capacity of the basis for enhancing the awareness of the staff to save. Also for the next year to provide a more effective cost budget basis.

2. Scope of application:

The Catering Department of the jurisdiction of the use of low-value consumable materials (non-tableware) analysis and management. Hereinafter referred to as low-value consumable materials.

3. Responsibilities:

All posts in the Food and Beverage Department must comply with this system.

4. Content of the system:

4.1 It is strictly prohibited for any reason for employees to privately use the guest low value consumables.

4.2 Low-value consumables that have not been used after the table must be recycled.

4.3 All posts must be dedicated to the storage of low-value consumables, and effectively categorized to prevent the deterioration of improper storage or similar events.

4.4 The management of Catering Department will inspect the staff dormitory on a regular and irregular basis, and if the hotel's low-value consumables are found, they will be treated as theft.

4.5 The disassembled low-value consumables must be categorized and placed centrally, and must not be placed randomly to avoid loss.

4.6 Employees should know how to identify low-value consumables can be recycled for secondary use, it is prohibited to discard low-value consumables can be recycled for secondary use, once found, to deliberately waste treatment.

4.7 Consumables should be planned and based on the receipt. Need to use, according to the month to use. It is strictly prohibited to lead a month, with half a year of similar is the situation occurs. Avoid bringing false information to the financial coffers.

4.8 Priority should be given to the use of "infrequently used materials and supplies list" in the items.

4.9 Departmental individual requisitions must ensure that the items received and normal use, not to create a backlog in the financial warehouse.

4.10 All purchase orders must be submitted to the Ministry of Stewardship, otherwise any responsibility caused by data errors will be borne by the relevant post.

4.11 All consignment notes must be filled out in a standardized manner, and the submission should have a complete and clear computer code, product name, specifications, units, quantities; otherwise, the Ministry of Stewardship has the right to reject.

4.12 All receiving orders must be submitted before the daily departmental morning meeting, and must be submitted to the Ministry of Stewardship of the day the morning meeting attendees and self-retention of the joint number of the receiver's signature.

4.13 All purchase orders must be submitted within ten days.

4.14 The 6th of each month is designated as the inventory of low-value consumables, no post shall not be refused or omitted for any reason.

4.15 The results of the month's inventory must be submitted by 17:00 on the 7th of the month.

4.16 For some of the low-value consumables to take the actual monthly collection as the monthly consumption.

4.17 The Management Department will make statistics according to the inventory results, and will ask for the analysis report from each post if there is a big abnormality.

4.18 For those who violate the "Catering Department Low Value Consumables (non-cutlery) Cost Control System", they will be compensated according to the cost price of the extra cost they caused, and those who have a bad attitude will be given a verbal warning.