-
Anonymous users2024-02-12Song Gongming abandoned the grain and captured the strong man w
-
Anonymous users2024-02-11Overview of the work.
Responsible for the storage, distribution, replenishment and inventory of various tableware, cups and utensils in the catering department, and meet the needs of the restaurant and chefs for utensils and tableware in customer service at any time.
Responsibilities 1. Description of responsibilities:
Responsible for the storage and distribution of various tableware, cups and utensils in the catering department.
Classified storage of all kinds of tableware and utensils.
According to the business situation, do a good job in the collection and distribution of tableware, and do a good job of recording the percentage of working hours: 50%.
Responsibilities 2. Description of responsibilities:
Responsible for the distribution and storage of seafood meals in the snow store.
Arrange the seafood in the snow storage by category.
Each kitchen receives the meal and makes a record in a timely manner.
Percentage of working hours: 20%.
Responsibilities 3. Responsibilities: Responsible for the regular inventory of tableware every month and the replenishment of tableware.
Regular monthly inventory of cutlery.
Replenish the cutlery according to the inventory.
Percentage of working hours: 10%.
Responsibilities 4. Responsibilities Description:
Responsible for the purchase, collection and distribution of items required for the operation of each branch of the catering department.
The items required for the next month's operation are not summarized every month and reported to the plan for purchase.
Distribute items and keep records.
Percentage of working hours: 10%.
Responsibilities 5. Responsibilities Description:
Responsible for the safety and cleaning of the warehouse.
Do a good job of warehouse hygiene.
Eliminate safety hazards and ensure safety.
Percentage of working hours: 5%.
-
Anonymous users2024-02-10There is no need to make accounting vouchers every day, and the sub-ledger and cash are received daily. The specific entries are as follows:
1. Input material entries: borrow: operating costs.
Credit: Cash (or bank deposit).
2. When selling invoices: borrowing: cash (or bank deposits).
Credit: Sales revenue.
-
Anonymous users2024-02-09Dear, I'm glad to answer for you: 2. The focus of the supervision of food warehouses and refrigeration facilities is to answer: Dear, hello, 1. Carefully check whether there are pollution sources around the warehouse.
2. Keep the warehouse clean and dry, regularly ventilate to maintain a constant temperature and control the relative humidity. Keep items out of direct sunlight. 3. The warehouse should be done to prevent flies, dust and rodents to ensure that there are no flies, rats and harmful insects in the warehouse.
4. Food should be stored in a classified manner, the partition wall should be off the ground, waterproof, anti-theft, moisture-proof, mildew-proof, anti-pollution, and the placement of food should be conducive to ventilation and inspection. 5. It is strictly forbidden to store pesticides, pesticides, drugs and toxic and harmful substances in the warehouse. 6. Food with peculiar smell should be stored tightly to prevent cross-smelling.
7. Before sailing, the warehouse should be cleaned regularly, and personal belongings and sundries should not be stored. > The production date and shelf life of food should be registered in a timely manner, and the card should be placed in the place where the items are placed, so that the first-in, first-out should be shortened as much as possible.
-
Anonymous users2024-02-08Features: Adopt multi-layer data structure, which can be operated on stand-alone, LAN and WAN.
Provide automatic pinyin coding function for catering materials, suppliers and other materials, so as to realize the rapid retrieval of materials, merchants and other information with pinyin code, and improve the speed of operation and query.
It has the ability to manage catering materials in multiple warehouses and departments, and can track the status of catering materials in each warehouse and each department, and supervise the receipt, use, consumption and waste of catering materials in each department.
The dual measurement unit is used to record and track the changes of catering materials, so as to realize the dual measurement management of catering material procurement, requisition, consumption, waste and inventory.
The upper and lower limit alarm quantities of each catering material can be set, and the upper and lower limit alarm tables can be generated at any time to assist in purchasing decisions, so as to achieve the purpose of controlling inventory and avoiding material shortage.
It has the functions of purchase return and picking return to realize the reverse operation of purchase and picking.
It has the functions of material transfer and department allocation to meet the transfer and allocation of materials between warehouses and departments.
Provide two inventory methods: warehouse consumption inventory and month-end inventory to find and correct errors in warehouse and departmental catering materials.
Support a variety of ways to inventory, including by warehouse, item, item category, etc., to meet the needs of each warehouse and department catering material inventory and improve the inventory speed.
It provides a variety of statistical reports with powerful functions, flexible statistical options, and diverse sorting to meet various statistical needs.
You can arbitrarily adjust and save various column headers, column widths, column orders, column colors, and column printing options, and print reports according to column headers, column widths, column orders, and printing options.
Provides consistent, powerful random, fuzzy, and combinatorial queries for a wide range of data, and sorts the query data in a variety of ways.
WARE-WMS is a set of general software that can be widely used in various types of warehouse management. The software combines Weir company's many years of experience in informatization of logistics enterprises, from the perspective of management and operation, everywhere for the warehousing business design, and strive to improve the operational efficiency of warehouse business, reduce warehousing costs, and lay a solid foundation for improving enterprise management capabilities and industry competitiveness through information technology. >>>More
The invoicing software is a simple and practical, easy-to-learn commodity invoicing and warehousing management software, which can help you manage the inventory of goods, daily and monthly commodity inventory. >>>More
You tell me what you are doing, and I'll give you a complete answer.
"Catering Service and Management" is the main course of tourism management and hotel management in vocational colleges. Mainly from the catering service skills, catering management theory and practice two aspects of the basic theory, basic knowledge of catering service and management, the basic procedures and methods of the operation and management of the catering department, train students to engage in the basic skills and operating procedures of catering service, strengthen the necessary concepts and awareness of catering service and management, and cultivate the basic ability of hotel service and grassroots management, adapt to industry development and career changes. Chapter 1 Overview of Hotel Catering Section 1 The Status and Role of the Catering Department Section 2 Characteristics and Development Trends of Catering Products Section 3 Catering Facilities and Services Section 4 Quality Requirements for Catering Service Personnel Thinking and Practice Chapter 2 Chinese Restaurant Service Section 1 Introduction to Chinese Food Section 2 Basic Skills of Chinese Food Service Section 3 Chinese Restaurant Service Section 4 Chinese Food Service Terminology Thinking and Practice Chapter 3 Western Restaurant Service Section 1 Introduction to Western Food Section 2 Basic Skills of Western Food Service Section 3 Western Restaurant Service Section 4 Western Food Service Terminology Reflections and Exercises Chapter 4 Wine Knowledge Section 1 Characteristics and Classification of Wine Section 2 Brewing Liquor Section 3 Distilled Spirits Section 4 Preparing Liquor Section 5 Soft Drinks Reflections and Exercises Chapter 5 Bar Service Section 1 Introduction to Bars Section 2 Cocktail Preparation Section 3 Bar Service Section 4 Bar Service Terminology Reflection and Practice Chapter 6 Chinese Banquet Service Section 1 Banquet Reservation Section 2 Preparation for Chinese Banquet Section 3 Chinese Banquet Service Regulations Reflection and Practice Chapter 7 Western Banquet Service Section 1 Preparation for Western Banquet Section 2 Western Banquet Service Regulations Reflection and Practice Chapter 8 Organizational Structure of the Catering Department Section 1 Organizational Structure of the Catering Department Section 2 Responsibilities of the Catering Department Section 3 Business Relationship between the Catering Department and Other Departments Reflection and Practice Chapter 9 Restaurant Staff Management Section 1 Rated Personnel Section 2 Employee Recruitment Section 3 Staff Training Section 4 Daily Management of Employees Reflection and Practice Chapter 10 Management of Catering Equipment and Supplies Section 1 Introduction to Catering Equipment and Supplies Section 2 Management of Catering Equipment and Supplies Thinking and Practice Chapter 11 Catering Service Quality Management Section 1 Content and Characteristics of Catering Service Quality Management Section 2 Analysis and Control of Catering Service Quality Section 3 Catering Production Quality Control Reflection and Practice Chapter 12 Catering Safety Management Section 1 Purpose and Task of Safety Management Section 2 Catering Safety Prevention Thinking and Practice.
First of all, formulate a warehouse management system. In fact, the management of any enterprise can not leave the constraints of the system, especially in the warehouse management, many procedures, complicated projects, small to the placement of goods, large to the procurement of all goods, there should be a system that can be followed, so that it can be done in an orderly manner, and being orderly is the core content of the warehouse management system. >>>More