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Anonymous users2024-01-24Look at the system, it depends on the management, you can also say that you don't buy this kind of thing, or give you according to the minimum quantity, depending on the situation, whether there is certification, or monitoring, or documents, etc., if there is a purchase order, the first time is basically a warning.
Personally, I think it can be done in three ways:
1. For the management of employees, cultivate employees according to the corporate culture of the restaurant, let them accept this culture, usually commute to and from work on time, and do a good job in working hour management. >>>More
The kitchen is clean and clean, clean the last two times a day, collect meals at noon and at dinner, keep the countertop clean during working hours, place items neatly, separate raw and cooked, cooks, wear clean and neat with high hats, scarves around the group, disposable gloves use polite and civilized language to talk to guests, produce often change varieties and often innovate, and the same is true for the dishes, increase the appetite of the guests, and gather before the start of work every day, pre-shift meetings, work arrangements and rhythm issues.
Responsibilities of warehouse management:
1. Maintain the inventory management system in a timely and accurate manner to ensure that the accounts, cards and objects of the warehouse items are consistent, the warehouse area is clearly divided, the material identification is clear, the card record is continuous and the handwriting is clear; >>>More