What is the restaurant kitchen management system?

Hello, the specific contents of the hotel kitchen tableware management system:

The first item

is to standardize the hotel tableware management and ensure that the tableware management meets the requirements of the hotel and customers. To meet demand, reduce the breakage rate and loss rate of hotel tableware, and reduce hotel expenses, these management regulations are formulated.

Article 2 Scope

These management regulations apply to the management of all tableware in the front office and kitchen of the hotel catering department.

Article 3 Responsibilities

The asset manager of the hotel finance department is responsible for the supervision, supervision and assessment of tableware management. The manager of the catering department is the general person in charge of tableware management and should guide the department asset manager to be specifically responsible for the tableware management of the department.

1. The front office supervisor is responsible for the overall management of tableware in the front office;

1.1 The waiters are responsible for the specific management of their respective tableware;

1.2 The executive chef is responsible Comprehensive management of kitchen tableware;

1.3 The kitchen scrubber is responsible for the washing, storage, maintenance and specific management of kitchen tableware;

3. The hotel warehouse manager is responsible for the management of new tableware , distribution, identification and marking of damaged tableware;

4. All managers and relevant personnel in the tableware circulation process are responsible for the supervision and inspection of tableware management.

The fourth management model:

The hotel finance department implements the ABC management model for tableware, that is, high-end (category A) tableware is managed by item (all inventory is taken every month) , implement general management (monthly spot checks and quarterly inventory of tableware with higher value) for tableware with a use period of less than 2 years (category B), and regular inventory for category C tableware (with a use period of more than 2 years). The department asset manager is responsible for the collection, delivery and loss reporting of the department's tableware (see Attachment 3 for the format). He should establish a ledger for all tableware, make timely entries and exit accounts, and do a good job of reconciliation with the hotel asset manager to ensure that the accounts are The accounts are consistent and the accounts are consistent.

Article 5 Management Measures

(1). Requirements for dining area management

1. Requirements for washing group

During the cleaning process, Tableware must be classified, placed according to specifications, and washed in order (small tableware first, then large tableware, glass (ware) and then other (tableware)). Mixed washing is strictly prohibited. Measures such as adding rubber to the walls of the sink should be taken to reduce the loss of tableware; cleaned tableware must be classified according to specifications and stacked neatly; small tableware should not be stacked too high to prevent collapse and damage; when using baskets to hold tableware, they should not exceed two thirds of capacity. The details are supervised by the laundry team leader.

2. Requirements for the dish-passing team to pass tableware

The dish-passing team should put away the tableware in categories when collecting the meal, and ordering the table in an orderly manner is prohibited. Care should be taken during the transfer of tableware. If a food collection cart is used to transfer tableware, attention should be paid to stacking methods and requirements to prevent slipping and damage to the tableware. The tableware cart should have a shock-proof function and should be handled with care. The details will be supervised by the leader of the food delivery team.

3. Management requirements for tableware in the front hall

●The management of tableware (tableware) in the front hall adopts the principle of who is in charge and who is responsible. Users must maintain and protect the tableware (quantity) Responsible;

●The tableware in each private room and hall in the front hall is subject to quota management, and tableware is provided according to the quantity in the "Tableware Quota Configuration Table". Any lack of tableware will be compensated by the user.

●The front office should inventory and inspect the front hall tableware from time to time, and have the signature and approval of the relevant person in charge, no less than once a week.

4. Kitchen tableware management requirements

●Kitchen spare tableware should be stored in designated locations according to hotel requirements (specified by the head chef), and should be handled with care during storage. , Barbaric operations are strictly prohibited, and once found out, punishment will be strictly in accordance with hotel regulations.

(2) Tableware damage registration system: If personnel in each dining area cause damage or loss of tableware due to negligence or negligence, they should proactively report to the supervisor before the end of the business day, and the supervisor will record the damage on the meal damage registration form After making good records, report them to the department asset manager. The asset manager should make corresponding records so that the meal damage statistics can be summarized at the end of the month. If you take the initiative to report and register, the compensation will be reduced, and if you conceal it and fail to report it, the compensation will be increased. Personnel in each dining area are responsible for supervising each other.

. Link control and management: Kitchen tableware used exclusively for hotel private rooms must be free from damage or damage. When damaged or incomplete tableware is found in the kitchen, serving, serving, and washing processes, the tableware must not be passed to the next link and must be reported proactively, otherwise the party will bear the liability for compensation.

The incomplete but usable tableware will be handed over to the asset manager of the department after being reported and registered, and the hotel will handle it accordingly, and the catering department will formulate standards for the use of tableware for guests.

(3) For any malicious damage to tableware, the person who damages the tableware will be fined 10 times the original price of the tableware and will be expelled. All employees are obliged to report this kind of behavior. The company will reward the whistleblower with an amount equal to 5 times the original value of the tableware. Anyone who knows and fails to report is equally responsible as the saboteur.

Article 6 Inventory, loss report, compensation and collection of tableware

(1) Inventory:

1. The catering department should complete the inspection before the end of each month Inventory of tableware.

2. Every month, the asset manager will summarize customer losses, employee losses, and natural losses for the month and fill out a loss report application form. The natural loss rate is 0.25% of operating income (natural loss does not include customer compensation and employee compensation), and the department will be rewarded and punished based on 20% of the amount for savings or excess.

3. Compensation: Employee compensation is implemented in accordance with the following principles: Those who proactively report will be compensated at 30%-70% of the cost price according to the degree of damage; those who conceal and fail to report will be compensated at 200% of the cost price after discovery. Fines will be imposed; unregistered items will be shared equally by the department at cost (except for small spoons and small wine glasses for tableware). The sharing ratio is 5:5 between the front office and the back kitchen. Compensation for loss or damage to non-perishable tableware such as stainless steel and silverware will be made in full at the original price. Those who report damaged tableware and do not take the initiative to register the report will be awarded 2 points, and those who cover up will bear joint and several liability.

(2) Collection

1. Collection of tableware: Customer-damaged tableware must be signed and confirmed by the catering department manager before the customer can claim the damage. The catering department manager has the right to decide whether to pay compensation based on the situation. However, regardless of whether the customer pays compensation or not, a customer loss note should be issued and recorded in the cashier software for verification. For customer compensation tableware, a picking list will be issued based on the customer compensation voucher. All tableware requisition orders must be signed by the catering department manager and handed over to the asset manager for unified collection in the warehouse.

2. Kitchen tableware should be replenished according to business needs.

Of course, the damaged tableware must be exchanged for new ones. The old tableware will be kept in the warehouse. The scrapped temporary storage warehouse will be destroyed by the quality inspection supervision after approval by the hotel general manager.

Article 7 Managers should guide employees to ideologically understand the importance of tableware management, conscientiously implement the tableware management system and continuously improve the system in actual work, and reward the management of the person responsible for tableware management. Combination of punishment.

Article 8 This system will be implemented from November 1, 2009. The Finance Department is responsible for the implementation of this system and has the right to punish departments and individuals who fail to implement the system. The original tableware management system will be invalidated from the date of implementation of this system.

Appendix 1: Silverware Management System

1. The warehouse must establish a special account book for silverware.

2. Silverware must be cleaned and maintained according to its characteristics and instructions for use.

3. There must be dedicated personnel responsible for the storage and cleaning of silverware.

4. The detergent used to clean and maintain silverware must be strictly checked before use.

5. When receiving silverware, you must sign for acceptance during recycling.

6. Silverware that is frequently used must be cleaned and polished once a month.

7. Silverware that is not commonly used must be packed and stored in categories on fixed cutlery racks.