How to operate the hotel kitchen purchase ordering system

1. Before 4 pm every day, the person in charge of the central kitchen will make a detailed list of goods that need to be delivered by suppliers tomorrow based on the inventory of semi-finished products and the ordering status of each branch, and send it by email or fax to the company's purchasing department.

2. After receiving the central kitchen order, the purchasing department should communicate with the supplier in a timely manner to ensure that the completion rate of the order is above 95% (except for materials required for new products), and any items that cannot be delivered on time will be The goods are promptly notified to the person in charge of the central kitchen, who arranges corresponding emergency measures.

3. The central kitchen must ensure that there is enough raw material inventory every day to meet the production needs in the afternoon of that day and the morning of the next day