restaurant service procedure

preventive maintenance programme

department briefing and meeting

managers checklist 1

managers checklist 2
closing and opening duties
SIDEWORK PROCEDURES AND ASSIGNMENTS

In order to have efficient and correct service it is essential that all sidework should be available during services times periods.  To ensure that this happens on a consistent basis the outlet manager will prepare and delegate sidework assignments as part of their pre and post service briefings. 

Sidework assignments are pre determined items and based on the duty roster as well as shift procedure. The outlet manager will delegate specific tasks to the staff for completion.  While delegating the tasks the manager should also take into account any one-time sidework duties etc. that might have been requested by the preceding shift manager.  He will then follow up to ensure that all tasks have been completed.

In addition to the staff the manager should also prepare an opening and closing checklist of assignments and duties for himself.  

WAITER (OPENING)

•    Pick up linen requisition.
•    Pick up and store all dry and beverage requisitions.
•    Turn on all operating equipment.
•    Fold napkins.
•    Clean service trays.
•    Ensure sufficient crockery and cutlery for service.
•    Wipe side stations.
•    Stack trays on side stations.
•    Check station allotment.
•    Check side station stacking as per standard.
•    Fill water jugs.

WAITER (CLOSING)
•    Close all checks.
•    Clean allotted side station.
•    Relay all tables.
•    Re-stack allotted side station as per standard.
•    Count and tie soiled linen in bundles of ten by type.
•    Polish Silverware.
•    Clean linen hamper.
•    Inform manager about breakage.
•    Shut down operating equipment.
•    Clean operating machinery.
•    Switch off all lights.
•    Lock the restaurant.
•    Return the keys. 


HOSTESS (OPENING)

•    Pick up the reservation book from Room Service.
•    Clean the menus, wine list and check folder.
•    Clean the telephone.
•    Check for paper requisition.
•    Update outlet notice board.
•    Update and maintain guest history.
•    Clean the check folders.
•    Switch on the music.

HOSTESS (CLOSING)

•    Wipe the menus.
•    Wipe the reservation book.
•    Clean the telephone.

BAR ATTENDANT / WAITER (OPENING)

•    Clean the bar counter.
•    Unlock all bar cabinets.
•    Pick up beverage requisition.
•    Stack the requisitioned beverages.
•    Prepare operating equipment.
•    Cut fresh garnishes.
•    Fill icebox.

BAR ATTENDANT / WAITER (CLOSING)

•    Clean the blender.
•    Remove remaining ice from icebox.
•    Clean and wipe sink.
•    Refill syrup bottles.
•    Replenish chiller.
•    Wipe down bar counter.
•    Re-stack glasses.
•    Remove the garbage.
•    Make the beverage requisition.
•    Lock the bar.


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CASHIERING PROCEDURES

System used                -    Micros for billing
                                     -    P.O.S. for credit card transactions
a)    Recording the order
The orders from the guests are directly written down on the order taking pads with the date, time, number of pax and the server’s initials.

b)    Feeding the order in the micros
The orders are punched in the micros workstation immediately after the order is taken.  Mentioning the special instructions, the cooking point, the break between the courses etc. All the orders are saved in the micros, the bill will be printed only when the guest requests for the bill. (refer to page no.---- for the procedure of operating the micros)

c)    Order printing
The order automatically prints in the respective area, the kitchen or the bar.

d)    Firing the pick up / hold
Food pick up / hold is fired from the workstation, anticipating guest need or as per the guest request.

e)    Reference
The hand written order slip is kept in the appropriate slot of the table on the side station for reference.

f)    Changes and addition to the order
Necessary changes and additions can be made to the order in case of mistakes, guest changes the order or orders additional dishes / drinks. In case any item is required to be voided, manager’s approval is required (manager’s I.D. is required).

g)    Printing the bill
The bill will be printed only when the guest requests, on the blank stationary having three copies – for guest, accounts and F&B controls.

h)    Settlement   
-    Room settlement-The bills to be settled in the room account have to have the guest’s room number, the name and the signature of the guest. The tips, if written by the guest, should be added to the total amount of the bill.
-    Cash settlement-The bills paid, as cash need to be settled as cash settlement.
-    Credit card settlement- for the credit card settlements, a printout of the credit card slip has to be taken from the P.O.S. machine for the total amount on the bill. 
-    Guest signatures have to taken on the merchant copy and the bill. The signature on the credit card slip     must be verified with the credit card, if tip has been offered on the slip that is to be added to the amount     on the bill and settled in the micros.

i)    Final report
A final report of the total settlement and the sale must be printed at the end of the meal period and the cash will be tallied. A check has to done to ensure no bill is pending / open in the system. All the bills to be arranged on serial order and it are to be ensured no bill is missing.
j)    Depositing the cash
The cash, report and the third copy of all the bills will be deposited at the front desk after each shift.

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RESERVATION PROCEDURES


Reservations during the normal operating hours of the Restaurant will be taken in the concerned outlet.
Reservations when the outlets are closed will be taken in Room Service.
It is the responsibility of all outlet managers to ensure that at the end of their shift the reservation books are up to date, accurate and in the correct location. 

The closing shift Manager of outlet will ensure the following:
1.    Walk over reservation books to the Room Service and hand over the book.
2.    Convey any special instructions concerning reservation books to the Room Service.
The opening shift Manager of any outlet will ensure the following:
1.    Retrieve the reservation book from Room Service.  
2.    Re-confirm to ensure there are no errors and update all the information in the reservation books.

All incoming calls should be answered within 3 rings.  Identify the outlet and clearly and slowly state your name.

Take all the information for the reservation in sequence.

1.    What time? (If seating unavailable recommend the closest available time for the customer).
2.    How many people? (Adults, children)
3.    Table preference. (SMK, non, window, both etc.)
4.    Telephone and contact information.
5.    Repeat all the information back to the guest to ensure it is accurate.
6.    Request guest to call if they would like to make any changes in their reservation or to cancel.
7.    Your initials to identify whom made the reservation.
8.    Advise guests that reservations will be honored only 20 min beyond the requested time due to limited seating.  (This is especially applicable during peak hours and popular functions or anticipated busy times). 
9.    Thank guest (by name) for the reservation and wish them a pleasant (time of day).

Do’s and Don’ts

1.    Do use guest last name with title
2.    Do not use only the guests first name
3.    Be polite
4.    Do not be abrupt
5.    Do listen to the guest
6.    Do not interrupt
7.    Do write neatly
8.    Do not use a pen, use a pencil
9.    Do reconfirm all information
10.    Do not promise what is not possible
11.    Do help the guest
12.    Do not modify seating capacities or sections
13.    Do try and fulfill the guests requests
14.    Do not overbook without manager’s approval.

It is very important to speak clearly and slowly all the time.  Do not mumble into the telephones and ask the guest to politely repeat any information you miss.  It is better to have a correct reservation than one with ambiguity.


The Reservation Books
All outlets use reservation books that are the same in layout. A generic sample page of the reservation book is attached for your reference.
Every Reservation book will be divided into sections by overall seating plans and times.  This will avoid the risk of overbooking a particular restaurant during one seating, therefore minimizing service issues and preventing the kitchen from falling behind.  It will also provide an automatic feature where any person filling the book will be able to see if particular seating is full and at a glance recommend additional seating times.  This is the main difference between the reservation books in each outlet, as this will have to be customized based on service times and method of service and seating capacity in each outlet. 

Every Reservation book also has included with it a floor/seating plan of the restaurant.




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BASIC RULES OF SERVICE

All Food and Beverage employees are to follow the following basic rules of service in their day-to-day responsibilities:

1.    Guests are always to be seated by Hostess or Manager.
2.    Guests are to be seated only on clean, fully set up tables.
3.    All extra covers must be removed
4.    Chairs must be pulled for guests when seating.
5.    Pre drinks or wines are to be offered as soon as guest is seated
6.    Always stand straight while taking order.
7.    Guest orders should always start with ladies first.
8.    Write legibly on the order-taking pad.
9.    Guests are to be informed of the various Chefs’ recommendations and also presented menus as they are seated.
10.    Always repeat the order to the guest.
11.    Always open wine bottle in front of a guest.
12.    Leave bottle in ice bucket when opening.
13.    Always display the label and repeat the name of the wine when presenting.
14.    All alcoholic drinks must be served along with mixers and ice.
15.    Always serve ladies first.
16.    Always serve guest from the right in case of pre-plated service and clear table from the right.
17.    Before each main course is served, remove soiled dishes and complete the cutlery as per the order.
18.    Always handle flatware by the handle.
19.    Always handle china by the edge.
20.    Always handle glassware at the stem or base.
21.    Never place your thumb on the plate.
22.    Always carry silver, china, linen, and glassware on a clean tray.
23.    Never walk back to the kitchen empty handed. Always take along soiled dishes.
24.    Dishes should not be stacked too high on the trays.
25.    Soiled dishes are to be cleared only after everyone at the table has finished.
26.    B & B plates and cruet set are to be removed from the table along with main course plates before the dessert is offered.
27.    Crumbs are to be swept away before dessert is offered.
28.    Desserts menu must be offered automatically.
29.    Coffee and tea is to be offered when taking dessert order.
30.    After dessert and coffee are served, after dinner liqueurs must be offered.
31.    Trays with soiled dishes to be immediately removed from the public area.
32.    Checks are always to be presented in the check folder.
33.    Checks are to be presented to guests on demand only.
34.    Tables are to be reset as per specifications as soon as the guest departs.
35.    Always thank the guest for patronizing restaurant.



THE SEQUENCE OF SERVICE


Meal period: Lunch


1.    Guests arrive at the restaurant entrance.
2.    Hostess approaches, welcomes and greets the guests.
3.    Hostess checks for reservations.
4.    If not, hostess asks the guests the name and anticipates number of guests.
5.    Hostess enters the guest name and time in the reservation book.
6.    Hostess checks for preference of smoking or non- smoking section.
7.    Hostess escorts the guests to fully set table. (pre-assigned in case of reservation ).
8.    Hostess confirms if they are comfortable with allocation of the table.
9.    Hostess assists in seating, give preference to ladies.
10.    Hostess returns to the desk to fetch the food menu & beverage list.
11.    Hostess presents the menus to the guests.
12.    Server approaches the table, introduces himself.
13.    Server unfolds the napkin and places the napkins on the guest’s laps.
14.    Server asks for water preference (Mineral water or regular) and serves.
15.    In the mean time, serve Italian assorted bread along with the dips.
16.    Server takes the order for the food and assists the guest in placing the food order in case he is unfamiliar with the dishes.
17.    Server notes down the order on the pad, with proper cover numbers, table number, number of guests and time.
18.    Server repeats the order to the guests and removes the beverage list.
19.    Server feeds the order in the micros and passes on the hand written K.O.T. to the runner to bring the drinks.
20.    If there are, any special instructions he informs the chef.
21.    If a bottle of wine is ordered then place the glasses accordingly from R.H.S.
22.    Runner serves the drinks as requested and places the salver on the side station.
23.    Server keeps the menus at the hostess desk.
24.    Server places appropriate appetizer / soup cutlery for the guests.
25.    Server serves the starters from the right hand side, announcing each dish. Inform the guest in case the plate is hot. Wish “Buon Appetitto”.
26.    Server asks for crushed pepper and Parmesan cheese if required.
27.    Server confirms the guest satisfaction.
28.    If there is any complaint, inform restaurant manager so that immediate corrective action to be taken.
29.    Check breadbasket if empty replenish it.
30.    Server clears the soiled starter plates from R.H.S., Removes cutlery, which is not required anymore.
31.    Server replenishes / inquires for repeat of water, wine, and other drinks.
32.    Server asks the guest if he wants his main course right after the starters and informs the preparation time, if it takes very long.
33.    Server places / changes / adjusts the cutlery for the main course.
34.    Server serves the main course from the right hand side, announcing each dish. Inform the guest in case the plate is hot.
35.    Server asks for crushed pepper and Parmesan cheese if required.
36.    Server maintains the eye contact with the guest.
37.    Servers check with the guest if he/she is enjoying the main course.
38.    Server replenishes / inquires for repeat of water, wine, and other drinks.
39.    Offer toothpicks if the guest ask for it.
40.    Server confirms if all the guests have finished, clears the plates and deposits them at the dishwash area.
41.    Server clears the cruet set, breadbasket and dips, glassware, which are not required.
42.    Server crumbs the table.
43.    Server offers dessert menus to the guests.
44.    Server notes down the dessert / coffee order on the pad, indicating the cover numbers.
45.    Server repeats the order to the guests and removes the menus.
46.    Server confirms weather the guest requires the coffee with dessert or after.
47.    Server feeds the order in the micros.
48.    Server picks up the desserts / coffee and serves as requested & serves the madeleines.
49.    Server confirms if all the guests have finished and clears the plates.
50.    Server checks the bill and keeps it ready.
51.    Server presents the bill in a clean check folder if asked for.
52.    Server collects the bill and settles it as per the procedure.
53.    Server helps the guest to move out of the table by pulling the chair or by moving the table.
54.    Hostess thanks the guests and bids farewell.
55.    Ask for the comments and visiting card.
56.    Request the guest to revisit the restaurant.
57.    Server clears the table and resets it for the next guest.


Meal period: Dinner


1.    Guests arrive at the restaurant entrance.
2.    Hostess approaches, welcomes and greets the guests.
3.    Hostess checks for reservations.
4.    If not, hostess asks the guests the name and anticipates number of guests.
5.    Hostess enters the guest name and time in the reservation book.
6.    Hostess checks for preference of smoking or non- smoking section.
7.    Hostess escorts the guests to fully set table. (pre-assigned in case of reservation).
8.    Hostess confirms if they are comfortable with allocation of the table.
9.    Hostess assists in seating, give preference to ladies.
10.    Hostess returns to the desk to fetch the food menu & beverage list.
11.    Hostess presents the menus to the guests.
12.    Server approaches the table, introduces himself.
13.    Server unfolds the napkin and places the napkins on the guest’s laps.
14.    Server removes the show plates and napkin rings.
15.    Server carries and stacks the show plates and napkin rings in the side station.
16.    Server asks for water preference (Mineral water or regular) and serves.
17.    In the mean time, serve Italian assorted bread along with the dips.
18.    Server takes the order for the food and assists the guest in placing the food order in case he is unfamiliar with the dishes.
19.    Server notes down the order on the pad, with proper cover numbers, table number, number of guests and time.
20.    Server repeats the order to the guests and removes the beverage list.
21.    Server feeds the order in the micros and passes on the hand written K.O.T. to the runner to bring the drinks.
22.    If there are, any special instructions he informs the chef.
23.    If a bottle of wine is ordered then place the glasses accordingly from R.H.S.
24.    Runner serves the drinks as requested and places the salver on the side station.
25.    Server keeps the menus at the hostess desk.
26.    Server places appropriate appetizer / soup cutlery for the guests.
27.    Server serves the starters from the right hand side, announcing each dish. Inform the guest in case the plate is hot. Wish “Buon Appetitto”.
28.    Server asks for crushed pepper and Parmesan cheese if required.
29.    Server confirms the guest satisfaction and offers a second helping.
30.    If there is any complaint, inform restaurant manager so that immediate corrective action to be taken.
31.    Check breadbasket if empty replenish it.
32.    Server clears the soiled starter plates from R.H.S., Removes cutlery, which is not required anymore.
33.    Server replenishes / inquires for repeat of water, wine, and other drinks.
34.    Server asks the guest if he wants his main course right after the starters and informs the preparation time, if it takes very long.
35.    Server places / changes / adjusts the cutlery for the main course.
36.    Server serves the main course from the right hand side, announcing each dish. Inform the guest in case the plate is hot.
37.    Server asks for crushed pepper and Parmesan cheese if required.
38.    Server maintains the eye contact with the guest.
39.    Servers check with the guest if he/she is enjoying the main course.
40.    Server replenishes / inquires for repeat of water, wine, and other drinks.
41.    Offer toothpicks if the guest ask for it.
42.    Server confirms if all the guests have finished, clears the plates and deposits them at the dishwash area.
43.    Server clears the cruet set, breadbasket and dips, glassware, which is not required.
44.    Server crumbs the table.
45.    Server offers dessert menus to the guests.
46.    Server confirms weather the guest requires the coffee with dessert or after.
47.    Server notes down the dessert / coffee order on the pad, indicating the cover numbers.
48.    Ser Server feeds the order in the micros
49.    Server repeats the order to the guests and removes the menus.
50.    Server picks up the desserts / coffee and serves as requested & serves the madeleines.
51.    Server confirms if all the guests have finished and clears the plates.
52.    Server checks the bill and keeps it ready.
53.    Server presents the bill in a clean check folder if asked for.
54.    Server collects the bill and settles it as per the procedure.
55.    Server helps the guest to move out of the table by pulling the chair or by moving the table.
56.    Hostess thanks the guests and bids farewell.
57.    Ask for the comments and visiting card.
58.    Request the guest to revisit the restaurant.
59.     Server clears the table and resets it for the next guest.



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DISHWASHING AREA SEQUENCE

In order to process all soiled silverware, crockery and dishes all service staff will be required to follow a dish removal and clearance sequence. To ensure that this works efficiently, it is necessary for the stewards to follow the procedure outlined below.

1.    Have sufficient racks available at all times
2.    Prepare pre soaking containers for silverware and ensure that they are emptied form time to time
3.    Setup decoy system to ensure the waiters/OT is sorting the silver ware and glassware
4.    Ensure plates are scraped clean with a rubber spatula before being rinsed.
5.    Do not wash heavily soiled dishes in the same load as glassware
6.    Stack plates and glasses of similar size together on the racks

The following is the sequence from the perspective of the steward:

1.    Server brings tray full of soiled silverware, chinaware and glassware to the stewarding area.
2.    Server sorts the silverware into the pre soak containers.
3.    Server puts glasses in the glass rack.
4.    Server puts plates on the stewarding table.
5.    Steward scrapes the food off the plate with the spatula into the wet garbage bin.
6.    Steward stacks the plate on the rack and proceeds to scraping food of other plates.
7.    Steward pre rinses the plate rack when it is full and passes it into the machine.
8.    Steward proceeds to place fresh rack in the rinse area.



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BAR SETUP AND BREAK DOWN

Opening

1.    Unlock the cupboard, wine cellars and refrigerators.
2.    Switch on the lights and check all electrical equipment.
3.    Containers containing sugar syrups and limejuice should be absolutely clean both from outside and inside.
4.    Make sure that there is enough quantity of limejuice and sugar syrup.
5.    Make sure that limejuice is fresh and squeezed everyday.
6.    Make sure there should be enough lime slices and wedges.
7.    Make sure the glasses are absolutely clean and odor free.
8.    Make sure the proper par stock is maintained at all given times.
9.    The F&B controller checks the inventory as per the consumption of the previous day.
10.     Check the quantity of swizzle sticks, cocktail sword and straws.

Requisitions

1.    Beverage requisition is made after checking the inventory.
2.    Requisition for the perishable items like lemon, celery and Pineapple is made and countersigned by the Chef.
3.    The bar man picks up the hard and soft drinks store from the wine stores as per the requisition and scheduled.
4.    The perishable items are brought from the cold store.
5.    Bar general store comprising of swizzle sticks, paper napkins etc. are picked up from the main stores.

Closing

1.    After the last guest leaves, the bar consumption report is taken from the micros.
2.    Daily upkeep of bar register is must.
3.    The issues of the day are entered in the inventory register.
4.    The interdepartmental transfers are made and entered in the inventory register.
5.    Spoilage or breakages if any are entered in a spoilage book and are signed by the manager and recorded in the inventory book
6.    Afterwards the total consumption is entered in the inventory sheet.
7.    The actual stock is then counter checked with the inventory.
8.    Stacking of beer, mineral water, and soft drinks should be done before locking the fridges.
9.    The bottles are kept back inside the cupboards and locked.
10.    The bar workstation is then cleaned and the equipments are kept in the cupboard.
11.    The decanters with the syrups and lemon juice are cleaned and kept in the refrigerator
12.    Lock cupboard, wine cellars and refrigerators, keys are sealed in an envelope and then deposited at the Time office.



DRY DAY PROCEDURE

The government of Delhi prohibits the sale of alcohol on the following days of the year:

1.    26th January (Republic Day)
2.    15th August (Independence Day)
3.    02nd October (Mahatma Gandhi’s birthday)
4.    Elections (The polling days and the vote counting days)

The following procedure is to be followed on these days:

1.    Timings             From midnight to midnight (L-5, L-20).
2.    Exception         Room service, alcoholic drinks are served all
                                 365 days, 24 hours (L-3)

The Excise department can also declare dry days, by issuing a notification due to various reasons like elections etc. The notification defines the type of licenses to which it applies.



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GARBAGE REMOVAL

Garbage from San Gimignano is removed by the stewarding department twice a day and whenever required or requested by the outlet manager.
The kitchen stewards will replace the garbage bin with a clean and fresh liner.
The garbage bin will be covered after the bin is cleaned and washed.



SIDE STATION SETUP

The side station provides all necessary equipment required for the smooth operation in a particular section of the restaurant. Therefore their placement in the restaurant plays an important role, if the location of the side station is not user friendly it can lead to wastage of the manpower and time.

Stacking the Side Station: Refer to the picture below and follow this set standard for stacking. Starting from left to right: Top to bottom.

Standard Side Station Top
•    1 Water Jugs
•    2 Salvers
•    Service Pepper mill
•    Grated Parmesan
•    K.O.T. slot
•    Cutlery
•    1 Wine chiller-Lion Logo

Standard Cutlery Drawers
•    Dinner Forks
•    Dinner Knife               
•    Dinner Spoon               left drawer
•    Dessert Spoon
•    Folded Napkin    


•    Soup Spoon
•    Steak Knife           
•    Fish Fork & Knife            right drawer
•    Extra Dinner Knife
   
Standard Cupboard Setup


Left Cupboard                Right Cupboard

B&B Plates                    Ashtrays
Water Goblet                     Crumbing Set
Server’s Cloth                 Toothpick Holder                                  Olive Oil Container
Cruet Set


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STATION ALLOCATION


Station 1:            Catering Executive

Station 2:            Catering Assistant    


Entrance:            1 Catering Assistant


Food Pickup and Bar:        1 Catering Assistant


The manager would divide the area of supervision, depending on the staff strength.


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CLEANING SCHEDULES AND RESPONSIBILITIES



see picture


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PREVENTIVE MAINTENANCE PROGRAM

see picture
     
LOG BOOK PROCEDURES


All the outlets have their own Log Book.

This Log Book is an overnight communication tool from the previous day/evening events to the Senior Management Team.

Procedure

A Log Book is assigned to each outlet manager.  It will have a different page for each day of the year.

The Manager must fill in daily, the highlights of the day’s activities.

It will include sections like:
1.    Revenues of the day in comparison with the budget
2.    Covers and average checks of the different meal periods
3.    Guest comments and problems/complaints with guest
4.    Special sales activities and results
5.    -Bottle sales
6.    -Comments on Housekeeping and POMEC problems

The Log Book will be submitted to Room Service after closing of the last meal period of the day. Room Service will deposit the Log Book at the F&B Office by 8 a.m. the following morning.

The F&B Office will review the Log Book the following morning, take action on comments, sign and return it to the outlet.



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GUEST HISTORY

   
    The following information about our guests will be maintained in the restaurants:

1.    Guests’ hobbies and interests must be shared by all team members, thus creating a database that can lead to a certain topic of conversation, should the guest visit any outlet at any given meal period.

2.    Guest preferences such as, seating areas, smoking or non-smoking areas, allergies or other food and beverage related preferences will be communicated to all, as well as updated in the CARDEX in all outlets.

3.    The F & B office will maintain a database with all regular guests’ addresses and contact numbers.

4.    All guest complaints must be brought to the notice of the F & B office immediately or latest, by the end of the particular meal period.

5.    The complaints must be entered in the Log Book and also be referred to as Guest History.


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DUTY ROSTER AND PROCEDURES


In order to ensure the smooth operation of outlet, the manager is responsible for scheduling employees on a weekly basis.  This schedule has to be prepared one week before implementation to ensure employees have time to make their plans


While making the schedule a manager should take the following things into account


1.    Forecast for the outlet
2.    Hotel occupancy
3.    Employees on vacation
4.    Employee requests
5.    Reservations in hand
6.    Special occasions and functions
7.    Government holidays
8.    Diversity holidays

It is recommended that each outlet have its own request book for the staff where they can write in their schedule requests for the upcoming weeks.
All schedules have to be given to the EAM – FOOD AND BEVERAGE for final approval before being posted




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DEPARTMENT BRIEFINGS AND MEETINGS


see picture




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MANAGER’S CHECKLIST
 see picture
     
OPERATING EQUIPMENT INVENTORIES

To keep control and record of the operating equipment issued to the F&B outlets, the stewarding department conducts the following inventories.
1.    Monthly Inventory
2.    Quarterly Inventory
3.    Year Ending Inventory

This is besides the above-mentioned inventories by the respective outlets conduct internal inventories on daily or weekly basis.

Inventory Movement Procedure

1.    Monthly Inventory
Kitchen Stewarding conducts the inventory of operating equipment on the last day of every month. The Kitchen Stewarding Manager sends a circular to all the Restaurant Managers of the Dir. F&B outlets and the F&B Manager. This note has the following information:
-    Date and time schedule of inventory for each outlet.
-    The type of equipment to be inventoried.
-    The name of the supervisor to conduct the inventory for each outlet.
-    It is also advised to arrange the equipment in one place to enable quick and through inventory.

The cutlery is required to be arranged in sets of ten each.
The inventory sheet is required to be signed by the concerned Restaurant Manager, the supervisor and the Stewarding Manager.

A consolidated report of all operating equipment with the variance is sent to the Dir. F&B.

2.    Quarterly Inventory

Same procedure as the monthly inventory, with the difference that an account auditor is also assigned for each outlet to carry out the inventory. The report of the quarterly inventory is sent to the Financial Controller also.

3.    Year Ending Inventory

Same procedure as the monthly inventory, with the difference that an external auditor from Ray and Ray is also present to monitor the inventory.

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