Management method of hotel tableware

Tableware management is an essential part of catering management. It is not uncommon to open a hotel and break plates or bowls in the kitchen. ? As soon as I heard this, I knew I was an amateur. Below, I would like to share with you the methods of hotel tableware management, hoping to help you!

? Headless case? Dajiatan

What may be found in the kitchen inventory at the end of the month when checking with the file? Lost it for no reason? Plates. There are several reasons: first, some insiders with moral corruption bring home favorite or high-value dishes; Second, after the waiter breaks it when serving, he secretly throws it away or does other treatment while people are not paying attention;

The dishwashing team may have to finish washing to see the damage, and dispose of it when the supervisor is absent and the front office staff who registered the damage is not here; Someone in the kitchen will tamper with the new dishes so that they are not registered in the records at all. There is no such thing when taking stock. By analogy, a similar situation will happen in every department, so they will have no problem sharing the loss equally among the three departments.

In the above cases, if you are caught for concealing information, handle it yourself? Currently? Or if it is discovered later, it will be handled according to the fault of the employee, and the punishment will be very heavy. Generally speaking, one penalty is ten for missing one, and a big demerit is recorded. If recorded twice, employees can pack up and leave.

The boss is super-matched at the bottom.

When each department registers the damage, it is necessary to write down the model of the plate first, and then calculate the damage cost at the cost price during the financial inventory at the end of the month, and at the same time, the proportion shared by the three departments can be calculated.

There is one thing to be removed from this part of the cost: Have a head and a debt? The broken plate was seen on the spot and recorded. On the same day, the person in charge handed the money to the financial department according to the cost price of the dish, and cancelled the record of the dish from the record and made comments.

In this way, by the end of the month, the people involved in the distribution of damage costs can't find the owner, which is divided into two parts.

First of all, we must determine the natural breakage rate. Determine the reason for one? Natural breakage rate? Because as long as you run a hotel, it is unrealistic to think that a plate will not break. According to the situation of the hotel, the natural breakage rate is set at two thousandths, which is not too high and is within the acceptable range of the hotel owner.

Assuming that the damage amount issued by the financial department at the end of each month is 3,000 yuan, and the turnover this month is 1 10,000 yuan, then the natural damage amount borne by the hotel owner is 2,000 yuan, and the remaining 1 10,000 yuan is borne by the front office, kitchen and logistics (cleaning group) respectively according to the registered proportion. Assuming that the amount of fixed loss paid this month is less than 2000 yuan (that is, less than two thousandths), it will be borne by the hotel owner.

Tableware management accounts first.

Check and register all kitchen utensils at a fixed time every month. Generally, at the end of each month, the financial department will supervise the inventory by special personnel, and the kitchen staff will cooperate. If there are new tableware, the finance department will check the stub and find out how many differences there are by the end of the month.

Interlocking and supervising each other

After food is produced from the kitchen, it will pass through the delivery room first. In the delivery room, if the waiter who runs the food finds that the food is damaged, he will return the original food to the kitchen to change the tableware. The damaged tableware will be registered by the designated person (usually the head waiter in the kitchen room that day), and its damage will be returned to the kitchen.

If the waiter in the delivery room is too busy to find it and passes it to the front hall, and the waiter in the delivery room finds it before the food is served, the same treatment can be done. As soon as the food is served, the damaged things are returned to the front desk (specifically, this waiter).

After the guests finish eating, the waiter will send the dishes to the cleaning group. When the cleaning team finds broken tableware in the cleaning process, they will first pick it out and put it aside, but only thoroughly clean it.

After the meal, the restaurant will send a supervisor to register and clearly record the number of unwashed dishes. This part of the damage belongs to the waiter As long as the dishes that have been washed in the sink are found to be damaged, they should be returned to the cleaning group.

The tableware cleaned by the cleaning group enters the disinfection room. After dinner every day, the kitchen safety inspection team will check the washed tableware. If it is damaged, it will be sent back to the cleaning group.

This system, in which the head and tail are mutually restricted and closely linked, has a very obvious effect. In the hotels now managed, the breakage rate of dishes and bowls is basically controlled within two thousandths.

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