What principles should hotels follow when purchasing food?

Retail commercial enterprises should abide by the following principles and requirements when organizing purchasing activities: Purchase from food production and operation units or markets with complete licenses, obtain shopping vouchers issued by sellers or market managers, and keep them for future reference. The shelf life shall not be less than 6 months after the food is used. (Shopping voucher: refers to a valid voucher that can meet the needs of food traceability, including invoices, receipts, supply lists, credit cards, etc.)

(1) Principle of entry based on demand; (POS, EOS) ① For daily necessities with relatively stable consumer demand; ② For products with large fluctuations in market demand; ③ For some seasonal products; ④ For new and special products to be put on the market.

(2) The principle of diligence and fast sales;

(3) The principle of abide by the contract;

(4) The principle of economic accounting;

(5) The principle of win-win cooperation.