May I ask the question of catering management, that is, I have not handed over the management of the

Updated on Restaurant 2024-08-22
2 answers
  1. Anonymous users2024-01-24

    Mainly do a good job in finance and procurement, these two must do a detailed daily report, including monthly statements, quarterly reports, annual reports, etc., at any time to spot check the reports and financial expenditures, financial monthly participation in the monthly work. In particular, financial expenditures should be well controlled, authority should be set, and each expenditure should be recorded in detail and corresponding vouchers, and the audit of financial expenditures should be strictly controlled. It is best to choose the person you trust in procurement, and the purchase channel must be well controlled, which must comply with relevant national regulations, and must be subject to financial supervision and management, so that mutual supervision will be better.

    You just have to supervise them to do the work and check the accounts yourself every month. The key to this problem is that you need to manage your finances well and have professional financial personnel, otherwise the accounts will be chaotic and difficult to manage.

  2. Anonymous users2024-01-23

    Mainly in terms of finance, the catering menu is divided into 4 or 5 copies and numbered, all menus are registered with the attached number, not allowed to be lost, torn off, even if it is invalid, it is not allowed to be lost, the menu is a joint cashier, a joint kitchen, a joint dish, a joint waiter, every day after the completion of the next day to hand over a financial, audit, business report requirements to do every day, indirect management of goods in and out of the warehouse and expenditure. . .

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