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How to do the inventory of catering?
1. During the inventory period, except for emergency materials, the receipt and delivery of materials are suspended. As for the picking of materials required by each production unit during the inventory period, it is not necessary to move, but it must be marked.

2. In principle, mid-year and year-end inventory should be carried out comprehensively. If it is really impossible to handle due to special matters, it is necessary to report to the general manager for approval before changing the way.

3. Inventory should use accurate instruments as much as possible to avoid subjective visual inspection. Before entering the next project, the quantity of each attribute should be determined and should not be changed after the inventory.

4. When taking stock of items, everyone attending the meeting should record the items in the Inventory Statistics Table in detail according to the actual inventory situation of the inventory taker, and take stock once in each section. If there is no mistake, after signing each other on the form for confirmation, make up the form with the same serial number and keep a copy for future reference. If there is any discrepancy, it must be re-emphasized; After the inventory is completed, the inventory taker shall prepare an "inventory table" in duplicate. The first copy is kept by the management department, and the second copy is sent to the finance department for inventory profit and loss accounting.