What is the specific workflow of catering warehouse management?

The daily workflow of the food and beverage warehouse is divided into the following three:

Catering direct pulling, catering warehousing, catering outbound.

To do the warehouse management to be careful, to be diligent, things out of the warehouse and into the warehouse must be immediately accounted, because a long time to forget the documents and accounts can not be matched, and there are documents to be classified and kept by date.

The specific process is as follows:

1. Catering direct pulling: When the raw materials are delivered every day, the consignee takes the receipt to the designated place and indicates the supplier information on the receipt. After the confirmation is correct, the food and beverage consignee, the catering purchasing department, the hotel purchasing department, the person in charge of the user department and the supplier's delivery person sign and confirm at the same time before it can take effect.

After confirming that it is correct, it will be transmitted to the financial cost department.

2. Catering warehousing: daily suppliers send raw materials, catering consignees, catering purchasing departments and hotel purchasing departments are present at the same time, catering consignees fill in the receipt form, supply information, after confirming that it is correct, catering consignees, catering purchasing departments, hotel purchasing departments and suppliers sign on the receipt at the same time to confirm, this single can take effect.

3. If there is a department receiving relevant items every day of catering delivery, the relevant information and the signature of the person in charge must be filled in on the delivery form before the delivery can be handled. The warehouse administrator fills in the unit price, amount and total amount on the outbound order, and the warehouse administrator and the department recipient sign and confirm, this form can be valid.

1.Industry Requirements:

I have done this line before, I can hand over some to you, first of all, be careful, to be diligent, things out of the warehouse and into the warehouse must be accounted for immediately, because after a long time, there are forgotten documents, the account will not be right, and the documents should be classified and saved by date.

2.Speaking of experience:

Don't say whether the thing is right or not, the account must be matched first, because the account is right, the top is not investigated, and the thing can be slowly returned. At the beginning, you must be careful not to lose things, and after working for a period of time, you will generally have more things. Don't report it if you have too many things, because the leader doesn't like to be so troublesome, go and investigate what is going on with you, and the number of times will increase the leader's disgust, because.

It's very simple that things won't come out for no reason, this must be a place where you are negligent in your work, the warehouse is not a sales department to talk about efficiency, and these things can be used as emergency backups.

It is difficult to say that there are not many things to do as a warehouse manager, especially the management of daily consumables, so you must have a small warehouse account to make up for it.

Good luck with your work!

1. Establish a ledger (inbound and outbound ledger).

2. The subdivision area of the warehouse is easy to find.

3. Receive and inspect the goods, verify the quantity and check the quality.

4. Approve and help the boss to buy the goods.

5. Put an end to expiration, and put the ingredients that are about to expire in front and on top of them, so as to leave the warehouse as soon as possible.

6. Do a good job in warehouse hygiene, anti-rat and cockroach extermination.

Receiving process:Normal product receipt.

According to the arrival notice of the merchant, after the arrival of the goods, the receiving personnel will count the receipt according to the driver's packing list.

The receiving personnel should pinch the lead seal with the driver, open the door to check the condition of the goods, if the goods are seriously damaged, they need to immediately notify the supervisor and the logistics manager to wait for processing, if the goods are in good condition, start the unloading work.

When unloading, the receiving personnel must strictly supervise the loading and unloading status of the goods (careful loading and unloading), confirm the quantity, packaging and shelf life of the products and strictly match the packing list.

Any breakage, shortfall must be strictly marked on the receipt and a document signed and confirmed by the driver, such as accident record sheet, transport quality tracking form, delivery note, etc., must be kept. Damage and shortage must be reported to the supervisor and production management in time so that customers can be notified in time.

All items in the canteen must be registered, indicating the date of purchase, ** and quantity.

The items entering the warehouse must be classified and placed on the shelves, indicating the name, quantity, and shelf life of the goods.

Except for the pickers and warehouse keepers, canteen employees are not allowed to wander around the warehouse.

The picker must sign, and the items taken out of the warehouse must be registered by the warehouse keeper, and the items taken out can only be used for public use, and cannot be used privately.

The picker shall supervise and be responsible for the items he receives.

The warehouse keeper should supervise the picker, and do not receive the items that should not be received, and carefully review and register the items received by the picker.

The warehouse keeper must take inventory regularly, and if there is a shortage of goods, he must immediately notify the canteen management to purchase and find out the reason, even if the problem is solved, and refer to the development of corresponding anti-crime measures.

The warehouse must be clean, tidy, tidy, pay attention to mildew, moisture, arson, rodents, poisoning and other work.

1. Warehousing of goods: personally check whether the item number, size and quantity are consistent with the invoice of the first merchant. Check that it is correct, and carefully fill in the warehousing date, item number, quantity, size, composition, and implementation standards to the warehousing book.

2. Goods on the shelves: after registering the goods, paste the printed label on the goods, arrange the placement position, neatly place the same series of goods on the shelves, and verify whether the quantity and placement of the goods are correct after being placed, and check whether the goods are damaged.

3. The goods are rushed out of the warehouse: the warehouse keeper will report the goods number, quantity and side file to the ERP administrator, and the ERP administrator should quickly and accurately record the transfer order, check the number and quantity of the warehouse, and whether the goods are damaged in the process of leaving the warehouse. After the goods are out of the warehouse, the quantity of the remaining goods should be checked and the warehouse ledger should be registered.

4. Procurement of goods: When receiving the company's purchase order, it is necessary to sort out the materials that need to be purchased according to the actual situation, check the situation of each item of goods when purchasing, and see if there are quality problems in the loose file. When the purchase is returned, it is necessary to enter the warehouse in time and calculate the number clearly.

1. Warehousing of goods: personally check whether the goods number and quantity are consistent with the invoice of the first merchant. Check that it is correct, and write the warehousing date, Sakura first article number, quantity, and the warehousing book of the goods.

Second, the goods on the shelf: after the registration of the goods, the printed label is attached to the goods, the position of the placement is arranged, and after the placement is completed, the number of goods and the placement position are correct, and the goods are checked for damage.