methods of managing tableware in hotels

Tableware management is an essential part of catering management. It's not uncommon to open a hotel and break a plate or bowl in the kitchen. ? As soon as I heard this, I knew I was a layman. Below, I will share with you the methods of hotel management of tableware, hoping to help you!

　? Headless case? Everyone stands

When taking stock in the kitchen at the end of the month, what may be found when checking with the files? Lost for no reason? The plate. There are several reasons for this: first, some insiders with bad morals take home favorite or high-value dishes; Second, after the waiter broke it while serving, he secretly threw it away or made other treatments while people were not paying attention;

The dishwashing team may not see the damage until after washing, and dispose of it when the supervisor is absent and the front office staff who registered the damage has not come; Someone will do something in the kitchen, so that the new plate is not registered in the record at all, and there is no such thing at all when the inventory is taken. And so on, similar situations will happen in every department, so they won't have a problem sharing this loss equally among the three departments.

in the above cases, if you are caught hiding something and handling it yourself? Current? Or if it is found out later, it will be dealt with according to the fault of the employee, and the punishment will be very heavy. Generally, it is a penalty of ten for missing one, and a big demerit will be recorded. If it is recorded twice, the employee can pack up and leave.

The boss over-allocates

When registering the damage, each department will first write down the model of the plate, and then calculate the damage cost at the cost price at the end of the month, and at the same time, calculate the share ratio of the three departments.

there is one thing to be removed from this part of the expenses:? Have a head and a debt? The broken dish was seen and recorded on the spot when it was broken. The responsible person will pay the money to the financial department at the cost price of the dish on the same day, and the record of the dish will be cancelled from the record and a note will be made.

In this way, at the end of the month, it is the case that the owner can't be found, which is divided into two parts.

first, determine the natural breakage rate. The reason for determining one? Natural breakage rate? Because as long as you open a hotel, it is unrealistic to think that a plate will not be broken. According to the situation of the hotel, the natural breakage rate is set at two thousandths, which is not too high and is within the acceptable range of the hotel owner.

suppose that the amount of damage set out by the financial department at the end of each month is 3,111 yuan, and the turnover of this month is 1 million yuan, then the amount of natural damage borne by the hotel owner is 2,111 yuan, and the remaining 1,111 yuan is borne by the front office, kitchen and logistics (cleaning group) respectively according to the registered ratio. Assuming that the amount of damage distributed this month is less than 2111 yuan (that is, less than two thousandths), it will be borne by the hotel owner.

Tableware management accounts first

At a fixed time every month, count and register all the tableware in the kitchen. Generally, at the end of each month, it is supervised and counted by a special person from the financial department, with the cooperation of kitchen staff. If there are new tableware, the finance department will have a stub to check, and by the end of the month, we can find out how many differences there are.

interlocking and mutual supervision

After the food is produced from the kitchen, it will pass through the food delivery room. In the food delivery room, if the waiter who runs the food finds that the dishes are damaged, the original food will be returned to the kitchen to change the tableware. The damaged tableware will be registered by the designated person (usually the head waiter of the kitchen room that day), and the damaged tableware will be returned to the kitchen.

if the waiter who ran the food in the food delivery room was too busy to find it and passed it to the front hall, but the waiter who served the food found it before it was served, the same treatment can be done. As soon as the food is served, the damage will be returned to the front desk (specifically, this waiter).

after the guests finish eating, the waiter will send the dishes to the cleaning group. When the cleaning group finds the broken tableware during the cleaning process, it will first pick it out and put it aside without washing, only washing it completely.

when the meal is over, the restaurant will send a supervisor to register and clearly record the number of unwashed dishes, and the damage will belong to the waiter. As long as the dishes that have entered the sink, even if they are half washed and found to be damaged, they should be returned to the cleaning group.

The tableware cleaned by the cleaning group enters the disinfection room. After dinner every day, the safety inspection team in the kitchen will check the washed tableware. If it is damaged, it will be returned to the cleaning group.

this system of mutual restraint and close connection between head and tail has a very obvious effect. Nowadays, in the managed hotels, the breakage rate of dishes and bowls is basically controlled within two thousandths. ;