餐饮部物品管理规范

餐饮部物品管理规范

Purpose目的

· To extend effective control for cost saving.

保证有效操纵成本。

· To create awareness amongst the employees for taking care of hotel assets.

在职员中树立起爱惜酒店财产的意识。

Policy政策

1. A breakage register will be maintained by each outlet manager and chief steward containing the following column.

各营业点经理和总管事应储存包括以下内容的破旧记录。

a) Date日期

b) Item code 物品编号

c) Name of the article品名

d) Unit price 单价

e) Quantity数量

f) Amount金额

g) Name of the waiter/waitress accountable责任职员(服务生)

2. Any breakage if made due to carelessness will be charged to the incumbent employee. Outlet manager/chief steward will recommend and Division head will approve.

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. Price of the costly item will be displayed in the kitchen in a location visible to each concerned employee. This is required for the awareness of all waiters/waitresses and steward.

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职员。以使所有服务生和管事部职员明确了解。

4. The banquet manager must ensure that no flatware/chinaware has been lost during any banquet event.

主管应确保宴会中不丢失餐具。

5. Security will check the staff locker along with the HRD staff from time to time.

保安应不时会同人力资源部职员检查职员更衣橱。

6. The benchmark for the breakage/loss is 0.8 % of food and beverage revenue including F&B other income. If breakage/loss exceeds 0.8 %, the excess amount will be charged to the F&B employees as follows:

雅高周转存货破旧率标准为餐饮收入包括餐饮其它收入的0.8%。假如破旧率超过0.8%，超出的金额由餐饮部职员按以下原则承担：

a) Breakage/loss of each outlet and storeroom will be ascertained based on quarterly inventory.

各营业点的破旧由每季度的盘点确定。

b) All employees of a particular outlet will share the loss of item of that outlet based on the ratio of salary.

各营业点的缺失由各自的所有职员按工资比例分担。

c) Loss of common items will be borne by all F&B staff based on the ratio of salary.

通用物品的缺失由餐饮部全体职员按工资比例分担。

d) Any loss of storeroom items will be borne by the stewards based on the ratio of salary.

仓库中的缺失由管事部职员按工资比例负担。

e) As the stewards are directly involved with all outlets, the loss will be shared by the stewards for all outlets together with the F&B service and kitchen staff based on the ratio of salary.

由于管事部职员与各营业点的破旧都直截了当有关，因此管事部职员应与其它各餐厅和厨房职员共同按工资比例对分担缺失。

7. Items from the storeroom can not be issued without approval of division head. Requisition must be available for the checking by Finance representative from time to time.

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. Bin card will be maintained for each item in the F&B storeroom.

餐饮部仓库中各个物品应设立货卡。

9. Monthly inventory will be taken for F&B storeroom and outlet items by F&B Department. The result of physical count (only quantity) will be reported to Finance Department and Executive Office.

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. In principle once an item is issued from the storeroom it will not be returned to the storeroom. If it is a necessity for some reason, items returned from the outlets will be recorded in the bin card with proper supporting document.

原则上，物品一旦出库就不能再退回仓库。如应某种缘故有必要退库，所有从餐厅退回的物品应依照相关凭证记录在货卡上。

11. Quarterly physical inventory will be undertaken jointly by Finance and F&B divisions. F&B will count the items in the outlet and make ready to count by the Finance representative. After completion of physical count Finance Division will ascertain the quantities broken/lost. F&B will justify the losses /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预备好以便财务部的代表盘点。盘点之后，财务部应确定破旧和丢失的数量，餐饮部应对丢失和破旧进行说明。

12. If items are purchased the Finance Department will include those items in the inventory list and updated list will be sent to the F&B Department.

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. Any movement of items to outside of the hotel for outside catering will be listed by F&B Department and items will be counted by Finance representative as per list. After the event the F&B will prepare the list for the items returns to hotel. Finance representative will count all items as per list. Finance Department will

prepare a variance report and circulate the report to all concerned.

用于外卖使用的餐具，餐饮部应列出清单，由财务部职员依照清单进行清点。外卖终止后，餐饮部列出返回酒店的物品清单，由财务部职员依照清单进行清点。财务部应编制差异报告并分发给各相关部门。

14. If any item is found chipped will be taken out from the operation. Those items will be stored in the storeroom in a separate shelf. Chipped items will be donated or discarded according to the decision of the General Manager.

任何有破旧的物品应从营业中退出。这些物品将在仓库中另架储存。破旧的物品将依照总经理的决定捐赠或丢弃。

15. If for operational needs some items are required to be transferred from one outlet to another outlet, the transfer form (attached) must be filled in and approved by the F&B Director. A copy of the transfer document will be sent to the attention of Financial Controller for record. If however, the items are required to transfer for a particular event and the receiving outlet do not need these items to keep in the same outlet after the event, a return form (attached) must be filled in and approved by the F&B Director. A copy will be furnished to the Financial Controller.

假如依照经营需要，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通过餐饮总监批准，并将调拔单其中一联送财务总监处用于记录。假如转入部门在宴会终止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. Each outlet Manager, Sous Chef of the respective kitchen and chief steward will take the full responsibility for loss of items and they must justify the loss with valid reason. Depending on the merit of the case, the contract for an individual staff stated above may be terminated or may not be renewed.

假如不能提供合理的短缺缘故，各餐厅经理、部门厨师长及总管事将对物品的缺失负全责。依照事件的性质，责任人员的劳动合同可被中止或不再续签。