Catering management system content
The management system of catering is the life of a restaurant. Today's society is an era of knowledge economy, and management is increasingly valued by enterprises. The level of management directly affects the operating efficiency of the restaurant. Therefore, "management produces benefits" is the absolute truth. When formulating daily management systems, the following three aspects should be considered.
1. Human resources: including: employment system, salary system, incentive system, etc.
2. Operation and sales: including sales targets, promotion methods, dish characteristics, service characteristics, and innovation requirements
3. Financial costs: including procurement systems, cost control methods, and asset management systems
Based on the above three points, we can truly achieve that "everyone has a position, work has a basis, actions have goals, and work is effective."
Catering Management System Regulations
厨房之所有需购物品都必须呈报行政主管，再由行政部门指定人员采购，购回之单据按程序：行政主管签字—总经理审核—财务出纳处销帐
Food purchased from the kitchen will be randomly inspected by the administrative department every week. The inspection contents include: food quality and weight. For unqualified food, reject it and handle it according to regulations.
No one is allowed to take away any items in the kitchen for any reason.
Tableware must be kept properly and no one may take it away for private use without permission.
Tableware must be inspected and inventoried once a day. Except for normal wear and tear, if there is a shortage in the inventory, the reasons must be promptly identified and the responsibilities held accountable.
Strictly control the quality of procurement to prevent and eliminate diseases from entering the mouth. Do not purchase moldy, rotten, insect-eaten, toxic, expired or other foods prohibited from supply by health laws. Prevent food poisoning.
When purchasing large quantities of staple food or non-staple food, the supplier is required to provide a health license for inspection, and no products are allowed to be purchased.
Strictly implement the food hygiene system and implement "isolation" of all types of stored food to avoid odor transfer, loss of flavor or deterioration.
The canteen warehouse is neat and clean, stored in categories, and is rodent-proof and moisture-proof.
Food should not be stored in the refrigerator or freezer for more than 48 hours, and the sale of overnight meals is strictly prohibited.
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The catering management system is a free template. You can get the source file by downloading it, which can be edited, modified and replaced by you. Huajun Software Park also providesIntellectual Property Management System,Occupational health management systemDownload.
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