Hello everyone? Does anyone know what certificates hotel warehouse managers should ask suppliers for when collecting vegetables, poultry, fish, and meat? Thank you all.

The number of buyers should be set according to the size of the catering enterprise. If the scale is relatively large, a special purchasing department must be set up, consisting of a purchasing manager, a market auditor, a buyer, and a warehouse administrator. If it is a small business, only one buyer can be set up. A general buyer has two direct supervisors: the purchasing manager and the financial manager. The purchasing manager is mainly responsible for daily work arrangements and attendance management, while the financial manager is responsible for the supervision and management of accounts. The main responsibility of the buyer is to be responsible for the purchase of items. Pay attention to the following points when purchasing: 1. Review whether the procurement plan submitted by each department has been reviewed and approved by the relevant department or supervisor, and whether the purchase order has complete elements, is true and valid, and purchase orders that have not been approved should be verified before execution; 2 . Communicate with the warehouse management in a timely manner to see whether the items to be purchased are still in stock, whether the procurement plans submitted by each department are repeated, whether reasonable adjustments can be made, and then implemented after confirmation; 3. Discover the market supply situation during procurement When the demand cannot be met, you cannot make the decision to exchange for other items privately. You need to quickly feedback the information to the purchase department and negotiate a solution. 4. During the procurement process, keep abreast of changes in market price information and provide reliable supplier information and procurement locations. Give it to the price team so that it can be used as a backup. If you find a more reasonable purchasing plan, you should report it to the relevant departments in time; if you find useful market information, you should communicate with the relevant departments in a timely manner; if you find new food information on the market, you should report it to the head chef in a timely manner for his production. New dish reference. Purchasing Procedure The first step is to review the purchase order. The chef and lobby manager must sign the reviewed purchase order and hand it over to the purchasing department before get off work every night. The requisition form is made in triplicate, one copy is used as a base, one copy is given to the warehouse clerk, and is used for checking the quantity when the goods are accepted the next day, and one copy is given to the purchasing department as a list of purchased items. If a single item exceeds 200 yuan, or is a newly added item, it should be submitted to the general manager for approval first, and it will take effect only after the general manager signs and agrees. Step 2: Purchaser After receiving the purchase order, the purchaser should contact the warehouse in a timely manner, check the inventory according to the purchased items, and then go to the market to purchase items after confirming that the item is no longer in stock. For those items purchased at designated points, the purchaser You can directly call the supplier to prepare the items needed for the next day. When purchasing, ask for a formal invoice and fill in the correct header. The third step is to put the items into storage after the buyer purchases the required raw materials. If it is a direct delivery of materials, the warehouse manager will check the quantity of the goods based on the purchase order and purchase voucher of the previous day, the kitchen will check the quality of the goods, and the auditor will check the goods based on the unit price of the items and the total amount actually paid: if it is an inbound commodity, the warehouse will check the goods. The administrator should check the quantity and specifications of the items based on the purchase order, and the auditor should present the unit price and total amount. In cases where the user of materials is required to determine the quality of the items, the user of materials should inspect the goods on site. The fourth step is to fill in the reimbursement form for direct reimbursement of materials: After the warehouse manager has inspected the items, he or she will fill in a three-part direct reimbursement form based on the accepted documents (one copy is retained by the chef, one is retained by the warehouse, and one is used as a reimbursement voucher), and then the chef will The manager, warehouse manager, auditor, and purchaser sign, and then submit it to the general manager for signature. Only after all five people sign can the reimbursement be reimbursed. Reimbursement method for inbound materials: After the purchaser purchases the inbound materials and the warehouse manager has accepted them, the warehouse manager fills in the warehouse receipt and signs it, and then the auditor and the purchaser sign it. One copy is left at the bottom and the other is used as reimbursement. The voucher can be reimbursed after the general manager signs it. The fifth step is to release materials from the warehouse. Every morning, the heads of each department sign the requisition slips required by their departments, and the warehouse administrator issues the items according to the quantity on the requisition slips. Before getting off work in the evening, the relevant department managers need to go to the warehouse to sign the outbound receipt. The outbound receipt must be made in three copies, one copy shall be reserved for future use, one copy shall be reported for financial accounting costs, and one copy shall be handed over to the relevant departments for reference. Other requirements: 1. Subscription for drinks, low-consumption items and disposable items. The hotel should set a minimum reserve for drinks, low-consumption items and disposable items. When an item reaches the minimum reserve, the warehouse manager must call the corresponding person. For suppliers or procurement purchases, the user department will no longer issue purchase orders. 2. The quality and price of all items provided by suppliers must be approved by the purchasing, usage department, audit, finance, and general manager before implementation. 3. All purchasing team personnel and vehicles should be in the store and on call at any time (except for special circumstances) when there is no purchasing task.