酒店成本分析

1、Receiving Procedures收貨程序2Receiving & Cost Control3 1 Pre-Opening Receipt Asset 3 3content Receiving & Cost Control4Inventory Control 5 Receiving & Cost ControlReceiving Procedures收貨程序 Receiving Clerk should not accept any goods without duly approved purchase order/contract, purchase requ

2、isition, daily market list, weekly grocery list, weekly beverage list, etc. 收貨人員收貨人員不得不得接收未經(jīng)批準的采購申請單接收未經(jīng)批準的采購申請單/合同，合同，每日市場采購單。每日市場采購單。 In case of food items, especially meat and imported goods, the checking of quality is particularly important and should not be left to the Receiving Clerk only. The

3、 Executive Chef and chefs should make periodic checks in the receiving bay to ensure that the suppliers are sending products of the correct quality. They should always be called to inspect any delivery of directly imported products.如果是食品，特別是肉類和進口食品，其品質(zhì)獨特，不能單獨讓收貨人員檢查，如果是食品，特別是肉類和進口食品，其品質(zhì)獨特，不能單獨讓收貨人員檢

4、查，行政行政總廚和廚師總廚和廚師也須定期檢查以確保供應(yīng)商提供的產(chǎn)品質(zhì)量符合要求，通常稱為直接驗收也須定期檢查以確保供應(yīng)商提供的產(chǎn)品質(zhì)量符合要求，通常稱為直接驗收進口產(chǎn)品進口產(chǎn)品有效的有效的PR/MLPR/ML單單送至收貨部收貨送至收貨部收貨貨品的核對貨品的核對檢查貨品的質(zhì)量檢查貨品的質(zhì)量貨品退還供應(yīng)商貨品退還供應(yīng)商通知采購部已退貨通知采購部已退貨貨品驗收不合格貨品驗收不合格貨品驗收合格貨品驗收合格填寫完整的收貨記錄填寫完整的收貨記錄完成收貨匯總表完成收貨匯總表遞交遞交備注 : 第一聯(lián): 成本部 第二聯(lián): 財務(wù)部 第三聯(lián): 使用部門 第四聯(lián): 供應(yīng)商數(shù)量及品名數(shù)量及品名與與PR/MLPR/ML核

5、對核對使用部門確使用部門確認簽字認簽字, ,返供返供應(yīng)商及申請應(yīng)商及申請部門部門將收貨記錄及部份到貨的將收貨記錄及部份到貨的PRPR復(fù)印復(fù)印件一并遞交成本部件一并遞交成本部Receiving Procedures收貨程序 Flow Chart Pre-Opening Receipt Asset 開業(yè)前收到資產(chǎn)開業(yè)前收到資產(chǎn) l All FF&E items are to be received first by the Receiving Department and in the presence of the users department authorized personne

6、l. 酒店開業(yè)用品項目由收貨部接收并有使用部門指定人員到場驗收.l Check items to be received against Purchase Order or summary list of asset hand-over and against contracts where relevant 根據(jù)采購訂單或資產(chǎn)交接表或相關(guān)合同檢查收貨l Ensure that description, quantity and specifications tally with items to be received 確保品種、數(shù)量和規(guī)格l Reject any items not to

7、your expectations and inform your department or division head concerned and record discrepancies on punch out list and copy Purchasing if FF&E items and Accountant if owners items 拒絕接收不合格物品并通知部門或相關(guān)部門經(jīng)理，在“不合格清單”上記錄，復(fù)印給采購部 Receiving & Cost ControlCost Control 成本控制 檢查倉庫每日發(fā)貨記錄(不包含食品庫) Verificati

8、on Daily Issuance From Store( Excluding Food Store)審核廚部及酒吧調(diào)撥單,輸入系統(tǒng) Verification Kitchen/Bar Transfers & Post in System在系統(tǒng)里建立新采購物品存貨編碼 Update the New Item in System對新物品分類，加入量度單位和包裝大小市場調(diào)查 Market Survey菜品配料及成本計算 Recipe Submission & Potential Cost Calculation Receiving & Cost ControlCost Con

9、trol 成本控制 更新倉庫標準庫存量(不包含食品庫) Update Store Par Stork (Excluding Food Store) OE盤點與OE損耗報告 OE Inventory Check and OE Loss & Damage ReportOE期初+期間采購-盤點余額破損+丟失菜譜定價審核及錄入 Verify Accuracy of Menu Prices and input月底盤點 Month end Stocktaking Inventory Control物品分類存放，同一項物品應(yīng)將先入庫物品放在外面，后入庫物品里面，方便“先進先出”。倉庫采購單要經(jīng)過成本

10、部審核，在不斷貨的前提下最大限度的減少采購量，降低庫存。按“先進先出”原則發(fā)貨發(fā)放酒水和香煙時應(yīng)貼上酒店LOGO及部門名稱的標貼發(fā)放酒水時,盡量要求員工拿回標貼齊全的空酒瓶空酒瓶應(yīng)由倉庫和成本部員工一起銷毀。禁止借貨，保證庫存的準確性根據(jù)已批核的標準存貨水平備貨Order Request with Standard Par Stock 按照倉庫管理規(guī)定存放貨品Storing Items打印發(fā)貨申請單給使用部門發(fā)貨Issue with Outlet Issue RequestStore Issue Store Issue F l o w C h a r tF l o w C h a r t請參見

11、政策與程序08-03發(fā)貨程序Please refer P&P Storeroom RequisitionInventory Control緊急緊急發(fā)貨程序發(fā)貨程序Emergency Storeroom Issue Procedure確定庫存物品標準庫存量,以此為根據(jù)下采購單Confirm Par Stock and Order Request制作使用緩慢和停滯使用物品報表Slow Moving&Non-Moving Item Report每周更新3個月內(nèi)即將過期物品清單報表Item Approaching Expiry in 3 Months不定期盤存，做到帳實相符Physic

12、al Inventory Check ,Compare with system成本部通知各部門及時使用這些物品，避免過期造成損失；如果不使用的物品申請報損。Par Stock應(yīng)該根據(jù)酒店淡旺季定期更新，銷售不佳的物品應(yīng)該從倉庫去除。Inventory Control倉庫存貨控制倉庫存貨控制 Store Inventory ControlConsignment Managementu Receiving Record (Just only for Qty) 收貨記錄(只記錄數(shù)量)Do not deliver to user dept. without Receiving Record沒有做收貨記錄的物品不能直接發(fā)到使用部門u Costing must print the sales record of consignment after month end stocktaking 成本部在收銀系統(tǒng)中打印相對應(yīng)的銷售報表與盤點表核對u User dept. must make