餐饮部物品管理规范（中英文）文档.docVIP

餐饮部物品管理规范（中英文） 　　Purpose目的 　　· To extend effective control for cost saving. 　　保证有效控制成本。 　　· To create awareness amongst the employees for taking care of hotel assets. 　　在员工中树立起爱惜酒店财产的意识。 　　Policy政策 　　1. A breakage register will be maintained by each outlet manager and chief steward containing the following column. 　　各营业点经理和总管事应保存包括以下内容的破损记录。 　　a) Date日期 　　b) Item code 物品编号 　　c) Name of the article品名 　　d) Unit price 单价 　　e) Quantity数量 　　f) Amount金额 　　g) Name of the waiter/waitress accountable责任员工(服务生) 　　2. Any breakage if made due to carelessness will be charged to the incumbent employee. Outlet manager/chief steward will recommend and Division head will approve. 　　任何由于粗心造成的损坏应由相应人员予以赔偿。由营业点经理提出，部门总监批准。 　　3. Price of the costly item will be displayed in the kitchen in a location visible to each concerned employee. This is required for the awareness of all waiters/waitresses and steward. 　　可计价物品的价格应在厨房明显的位置公布给所有相关的员工。以使所有服务生和管事部员工明确了解。 　　4. The banquet manager must ensure that no flatware/chinaware has been lost during any banquet event. 　　主管应确保宴会中不丢失餐具。 　　5. Security will check the staff locker along with the HRD staff from time to time. 　　保安应不时会同人力资源部员工检查员工更衣橱。 　　6. The benchmark for the breakage/loss is 0.8 % of food and beverage revenue including FB other income. If breakage/loss exceeds 0.8 %, the excess amount will be charged to the FB employees as follows: 　　雅高周转存货破损率标准为餐饮收入包括餐饮其它收入的0.8%。如果破损率超过0.8%，超出的金额由餐饮部员工按以下原则承担： 　　a) Breakage/loss of each outlet and storeroom will be ascertained based on quarterly inventory. 　　各营业点的破损由每季度的盘点确定。 　　b) All employees of a particular outlet will share the loss of item of that outlet based on the ratio of salary. 　　各营业点的损失由各自的所有员工按工资比例分担。 　　c) Loss of common items will be borne by all FB staff based on the ratio of salary. 　　通用物品的损失由餐饮部全体员工按工资比例分担。 　　d) Any loss of storeroom items will be borne by the stewards based on the ratio of salary. 　　仓库中的损失由管事部员工按工资比例负担。 　　e) As the stewards are directly involved with all outlets, the