The number of buyers should be set according to the size of the catering business, if the scale is relatively large, a special purchasing department should be set up, which consists of a purchasing manager, a market auditor-, a buyer and a storekeeper. If it is a small business, only one buyer can be set up. Generally there are two direct supervisors of the buyer: the purchasing manager and the finance manager. The purchasing manager is mainly responsible for daily work arrangements and attendance management, while the finance manager is responsible for the supervision and management of accounts. The main responsibility of the purchasing clerk is to be in charge of the purchasing of items. In procurement, the following points should be noted: 1, review the procurement plan submitted by each department has been reviewed and approved by the relevant departments or supervisors, whether the requisition is complete, true and effective, no approval of the requisition should be verified before implementation; 2, timely communication with the treasurer to see whether the items to be purchased are still in stock, whether the purchasing plan submitted by each department is whether or not duplicated, and whether it is possible to reasonable transfer, after confirmation before implementation; 3, in the procurement manager is mainly responsible for day-to-day arrangement and examination management, the finance manager is responsible for account supervision and management. Confirmed and then executed; 3, in the procurement found in the market supply situation can not meet the demand, can not privately make the decision to purchase other items, the need to quickly to the requisitioning department feedback information, negotiation and resolution, 4, in the procurement process in a timely manner to understand and grasp the changes in the market price information of goods, reliable supplier information and procurement locations to provide the price group, to facilitate the price group standby, if found to be more reasonable purchasing programs to be Timely report to the relevant departments; find useful market information to communicate with the relevant departments in a timely manner; found that the new listing of food information should be reported to the head chef in a timely manner, for its production of new dishes for reference. Procurement procedures The first step to review the requisition every night before the end of the chef and the lobby manager to review the requisition signed to the Purchasing Department. Requisition form for a triplicate, a copy of the bottom with, a copy of the treasurer, the next day when the goods received check the number of use, a copy of the Purchasing Department as a list of purchased items. If a single item exceeds 200 yuan, or is a new item, it should be submitted to the general manager for approval, and the general manager can only come into effect after signing and agreeing. The second step of the purchasing agent to purchase goods Purchasing agent to receive the requisition, to contact the warehouse in a timely manner, according to the requisition items to check the inventory, to determine that the item has no inventory, and then go to the market to purchase, for those fixed-point procurement of goods, the purchasing agent can directly call the supplier to prepare the next day to need the goods. Purchasing to ask for formal invoices and quasi-reef fill in the letterhead. The third step of the goods into the warehouse After the purchaser purchases back the required raw materials. If it is a direct allocation of materials, the treasurer according to the previous day's requisition and purchase vouchers acceptance of the quantity of goods, kitchen acceptance of the quality of the goods, the auditor according to the unit price of the goods and the actual total amount paid for the acceptance of the goods: If it is a warehousing of goods, the treasurer should check the number of items and specifications based on requisitions, the auditor to show the unit price and the total amount of the goods, encounter the need for the use of materials to determine the quality of the goods, the use of materials to be On-site inspection of goods. The fourth step to fill out the reimbursement form Direct allocation of materials reimbursement method: the treasurer after acceptance of the goods, according to the acceptance of the documents to fill out the three direct allocation of reimbursement (a chef to keep, a treasury to keep, a voucher for reimbursement), and then by the head chef, the treasurer, the auditor, the auditor, the purchaser signed, and then handed over to the general manager to sign, and only after the signature of all the five to be reimbursed. Incoming supplies reimbursement method: the purchaser purchased back into the warehouse supplies by the treasurer after acceptance, the treasurer to fill out the warehouse receipt and sign, then signed by the auditor and the purchaser, and then a copy of the retained, a copy of the voucher for reimbursement, the general manager can be reimbursed after signing. The fifth step out of the warehouse materials Every morning, each department head in the department required to receive the receipt signed on the receipt, the treasurer according to the receipt of the number of items issued by the number of items. Before the end of the evening, the relevant department heads need to go to the treasury unified signing of the bill of goods, the bill of goods *** three, one to stay in the bottom of the spare, one reported to the financial accounting costs, one to the relevant departments for reference. Other requirements: 1, liquor, low-consumption and disposable supplies requisition for liquor, low-consumption items and disposable supplies hotel should be set up a minimum reserve, when an item reaches the minimum reserve, the treasurer to notify the appropriate supplier or procurement by phone to buy, no longer by the use of the department to issue requisitions. 2, all suppliers to provide the quality and price of goods should be purchased, the use of the department, audit, finance, general manager agreed to before implementation. 3, all procurement team personnel and vehicles, in the absence of procurement tasks, should be in the store, ready to standby (except in special circumstances).