餐饮部物品管理规范(中英文版)

精品文档精心整理精品文档可编辑的精品文档餐饮部物品管理规范（中英文）Purpose目的·Toextendeffectivecontrolforcostsaving.保证有效控制成本。·Tocreateawarenessamongsttheemployeesfortakingcareofhotelassets.在员工中树立起爱惜酒店财产的意识。Policy政策1.Abreakageregisterwillbemaintainedbyeachoutletmanagerandchiefstewardcontainingthefollowingcolumn.各营业点经理和总管事应保存包括以下内容的破损记录。a)Date日期b)Itemcode物品编号c)Nameofthearticle品名d)Unitprice单价e)Quantity数量f)Amount金额g)Nameofthewaiter/waitressaccountable责任员工(服务生)2.Anybreakageifmadeduetocarelessnesswillbechargedtotheincumbentemployee.Outletmanager/chiefstewardwillrecommendandDivisionheadwillapprove.任何由于粗心造成的损坏应由相应人员予以赔偿。由营业点经理提出，部门总监批准。3.Priceofthecostlyitemwillbedisplayedinthekitcheninalocationvisibletoeachconcernedemployee.Thisisrequiredfortheawarenessofallwaiters/waitressesandsteward.可计价物品的价格应在厨房明显的位置公布给所有相关的员工。以使所有服务生和管事部员工明确了解。4.Thebanquetmanagermustensurethatnoflatware/chinawarehasbeenlostduringanybanquetevent.主管应确保宴会中不丢失餐具。5.SecuritywillcheckthestafflockeralongwiththeHRDstafffromtimetotime.保安应不时会同人力资源部员工检查员工更衣橱。6.Thebenchmarkforthebreakage/lossis0.8%offoodandbeveragerevenueincludingF&Botherincome.Ifbreakage/lossexceeds0.8%,theexcessamountwillbechargedtotheF&Bemployeesasfollows:雅高周转存货破损率标准为餐饮收入包括餐饮其它收入的0.8%。如果破损率超过0.8%，超出的金额由餐饮部员工按以下原则承担：a)Breakage/lossofeachoutletandstoreroomwillbeascertainedbasedonquarterlyinventory.各营业点的破损由每季度的盘点确定。b)Allemployeesofaparticularoutletwillsharethelossofitemofthatoutletbasedontheratioofsalary.各营业点的损失由各自的所有员工按工资比例分担。c)LossofcommonitemswillbebornebyallF&Bstaffbasedontheratioofsalary.通用物品的损失由餐饮部全体员工按工资比例分担。d)Anylossofstoreroomitemswillbebornebythestewardsbasedontheratioofsalary.仓库中的损失由管事部员工按工资比例负担。e)Asthestewardsaredirectlyinvolvedwithalloutlets,thelosswillbesharedbythestewardsforalloutletstogetherwiththeF&Bserviceandkitchenstaffbasedontheratioofsalary.由于管事部员工与各营业点的破损都直接有关，因此管事部员工应与其它各餐厅和厨房员工共同按工资比例对分担损失。7.Itemsfromthestoreroomcannotbeissuedwithoutapprovalofdivisionhead.RequisitionmustbeavailableforthecheckingbyFinancerepresentativefromtimetotime.非经部门总监批准不得从仓库领取物品。领料单应被妥善保管以备财务人员抽查。8.BincardwillbemaintainedforeachitemintheF&Bstoreroom.餐饮部仓库中各个物品应设立货卡。9.MonthlyinventorywillbetakenforF&BstoreroomandoutletitemsbyF&BDepartment.Theresultofphysicalcount(onlyquantity)willbereportedtoFinanceDepartmentandExecutiveOffice.餐饮部每月应对仓库进行盘点。存货的盘点结果(仅包括数量)应报告给财务部和行政办公室。10.Inprincipleonceanitemisissuedfromthestoreroomitwillnotbereturnedtothestoreroom.Ifitisanecessityforsomereason,itemsreturnedfromtheoutletswillberecordedinthebincardwithpropersupportingdocument.原则上，物品一旦出库就不能再退回仓库。如应某种原因有必要退库，所有从餐厅退回的物品应根据相关凭证记录在货卡上。11.QuarterlyphysicalinventorywillbeundertakenjointlybyFinanceandF&Bdivisions.F&BwillcounttheitemsintheoutletandmakereadytocountbytheFinancerepresentative.AftercompletionofphysicalcountFinanceDivisionwillascertainthequantitiesbroken/lost.F&Bwilljustifythelosses/breakages.每季度财务部将会同餐饮部进行实物盘点。餐饮部应清点各营业点的数量并准备好以便财务部的代表盘点。盘点之后，财务部应确定破损和丢失的数量，餐饮部应对丢失和破损进行说明。12.IfitemsarepurchasedtheFinanceDepartmentwillincludethoseitemsintheinventorylistandupdatedlistwillbesenttotheF&BDepartment.财务部会将新采购的物品加入清单中，并将更新的清单提供给餐饮部。13.AnymovementofitemstooutsideofthehotelforoutsidecateringwillbelistedbyF&BDepartmentanditemswillbecountedbyFinancerepresentativeasperlist.AftertheeventtheF&Bwillpreparethelistfortheitemsreturnstohotel.Financerepresentativewillcountallitemsasperlist.FinanceDepartmentwillprepareavariancereportandcirculatethereporttoallconcerned.用于外卖使用的餐具，餐饮部应列出清单，由财务部员工根据清单进行清点。外卖结束后，餐饮部列出返回酒店的物品清单，由财务部员工根据清单进行清点。财务部应编制差异报告并分发给各相关部门。14.Ifanyitemisfoundchippedwillbetakenoutfromtheoperation.Thoseitemswillbestoredinthestoreroominaseparateshelf.ChippeditemswillbedonatedordiscardedaccordingtothedecisionoftheGeneralManager.任何有破损的物品应从营业中退出。这些物品将在仓库中另架保存。破损的物品将根据总经理的决定捐赠或丢弃。15.Ifforoperationalneedssomeitemsarerequiredtobetransferredfromoneoutlettoanotheroutlet,thetransferform(attached)mustbefilledinandapprovedbytheF&BDirector.AcopyofthetransferdocumentwillbesenttotheattentionofFinancialControllerforrecord.Ifhowever,theitemsarerequiredtotransferforaparticulareventandthereceivingoutletdonotneedtheseitemstokeepinthesameoutletaftertheevent,areturnform(attached)mustbefilledinandapprovedbytheF&BDirector.AcopywillbefurnishedtotheFinancialController.如果根据经营需要，要将一些物品从一个营业点转移到另一个营业点，必须填写后附调拔单并经过餐饮总监批准，并将调拔单其中一联送财务总监处用于记录。如果转入部门在宴会结束后不再需要保留上述调拔物品，应填写后附退料单经餐饮总监批准后将物品退回并将退料单一联交财务总监处。16.EachoutletManager,SousChefoftherespectivekitchenandchiefstewardwilltakethefullresponsibilityforlossofitemsandtheymustjustifythelosswithvalidreason.Dependingonthemeritofthecase,thecontractforanindividualstaffstatedabovemaybeterminatedormaynotberenewed.如果不能提供合理的短缺原因，各餐厅经理、部门厨师长及总管事将对物品的损失负全责。根据事件的性质，责任人员的劳动合同可被中止或不再续签。精品文档精心整理精品文档可编辑的精品文档酒席承办流程与标准Priorperiod：(先期：)Acceptoutsidecateringbooking.(接受预定)Confirmtime，BQTMgr/Supervisor/hotelsaleswithpartyorganizertocheckoutsidecateringplace.(确定时间，宴会厅经理/主管/酒店销售人员和宴会组织者一同查看外卖场所)Checkoutsidepointposition(powersource，citywater，pantry，goodslift，parkingplace)，anddrawinpaper.(察看外卖场地的电源，自来水，备餐间，运货电梯，停车场的方位，以便酒店外卖车辆方便进出。)Findoutandaskorganizeraboutparty’stheme,guest’shobby,backgroundandetc.(向组织者询问有关外卖活动的主题，内容及背景，来宾的喜好等等。)Checkplacefurniture，householdutensils.Tomakeuseofthings，reducehotel’sequipmentswastage.(察看外卖场地的桌椅，用具。利用可以利用的物品，减少酒店用品的带出和使用，减少损耗。)Preparingperiod：(准备期：)Preparecutlery，chinaware，glassware，linen.(根据客人要求准备好刀叉，杯子，瓷器，布件用具。)Selectskirtingandtableclothcolorformguest’sfavorite.(根据客人喜好选择台裙和桌布的颜色)Selectglassware.（beerglass，Colinglass,champagneglass…），noticeguest’sspecialorder.(根据客人要求选择杯具。（香槟杯，啤酒杯……），注意客人对饮料的特殊要求。)Selectchinawareinonecolorandonekind（dessertplate，dinnerplate，boneplate，soupbowl，sunspoon）.Keepchinawarecleaning.(准备瓷器时要用统一颜色的瓷器和款式（甜食盆，主菜盆，骨盆，汤碗，瓷汤勺）,确保瓷器干净无破损.)Preparefreshflowerandbuffetlinedecoration(keepflowerfreshonthatday)。(准备餐台的装饰品和鲜花(保持花的新鲜)。)ContactVehicleCompany(Tel:58551331).Confirmtruckquantityanddeparturetime.(Informkitchenchefdeparturetime)(联系公兴搬场公司的运输车辆(Tel:58551331)，确认外卖当日的车辆数和用车时间(通知厨房负责人和相关人员外卖出发离开酒店的时间)。Arrangeoutsidecateringservicestaffsnamelist.(requestcausalstaffsifservicestaffsarenotenough)(安排好酒店外卖人员的名单。(服务人员不够时申请临时工)Writeoutsidecateringequipmentclearlistandgoodspassform.(誊清写明外卖准备用具清单（专物专人负责）。Printandpreparemenutentcard.(打印好菜牌。)PrepareF&Bflyer/match/papernapkin/hotelpinwithhotellogotoshowtheguests.(准备好有酒店标记的用具(酒店餐饮宣传资料,火柴,纸巾,酒店蓝色徽章……)Proceedperiod：(进行期：)Checkthoroughlywhendeparturetime(dishissamewithmenulist/allequipmentareonthetruck).Noequipmentisomittedorleavesout.(在收货平台装车时，清点用品上车，检查菜品是否与菜谱一致，确保所有用品与菜品上车，确保无一遗漏。)Hotellogopinsonstaffuniform.(酒店服务人员正确佩戴铭牌和酒店PIN。)Hotelstaffsarriveplace，meetorganizer，quicklyandpropersetup.(BQTsupervisorandsourchefmustonthesitecheck)(酒店人员出发至外卖场地，联系外卖组织者，快速准确地进行设台（宴会厅主管和厨房厨师长必须到场负责）。Accordingservicesequence,setsalad，soup，hotdish，dessert，don’tmixit.（warmthechafingdish，Don’tlethotfoodcold）.(按照色拉，汤，热菜，甜品的顺序进行摆放，不要混淆（对布菲炉预加热，不要使菜变冷）。Setupmenutentcard。(按照菜品的顺序摆放菜卡。)Usingfreshfloweranddecorationtodecoratebuffetline.(用装饰品装饰餐台。)Iffindequipmentordishisomitted,informhotelstaffprepareandsendtooutsidesiteatonce.(如发现用品用具或菜品遗漏在酒店，及时通知酒店人员迅速送达。)Movehotbin，trolley，rubbishbintothebackpantry，cleantheplace，keepthedishwarm.(把热车，推车，放置在后台，并整理好场地，有条件的话把热车的电源插上（使菜保温）。Allsetupisfinishedbefore30minuteswhenbanquetstaring.(所有设台在宴会开始前半小时准备完毕（宴会主管和厨房负责人再次检查）Removeplasticmembrane,setupserviceskewer（don’tuseservicespoonservenoodles）。(在宴会开始前三十分钟，拆除保鲜膜，放好服务刀叉（服务刀叉与菜品一一对应，不要发生类似于用勺去服务面条的错误）。Duringthepartytimeaskorganizeraboutbuffetline,dishquality,servicequality.(Requesthimtowritetheircommendsinpaper)(在服务过程中询问组织者对菜品，自助餐台，服务的满意情况，确保与其有良好的沟通。)Finishperiod：(结束期：)Teardownquicklyandquietly，givebilltoorganizertoconfirmandsign.(快速安静地撤台，给组织者帐单让其签字确认,并让其做出对此次外卖服务的书面评价)。Takeoutallrubbishandequipment.(带走垃圾和外卖用具，把场地恢复原样。)InformVehiclecompanytakesequipmenttohotel.(通知搬场公司装车回酒店。)CleantheChinawareandcutlery,glassware,linen.Accountwastage.(清洗外卖用品，计算用品损耗。)精品文档精心整理精品文档可编辑的精品文档酒店客房卫生标准ØPerformgeneralcleaningandtrackingonaquarterlybasis.执行每季度计划卫生和跟踪ØThe