oe餐具破损管理程序

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1、LocalStandardOperatingProcedureLSOPNo.AC-AC-G-PUR005EffectiveDate:April01,2007Division:F&B,Room,FinanceRevisedDate:September27,2011Section:Preparedby:DirectorofFinanceApprovedby:GeneralManager—————————————————————————————————————SUBJECT:AdministrationofOperatingEquipment(exceptLinen)营运物品的管理

2、（布草除外）___________________________________________________________________________Objective目标确定营运部门（中餐、西餐、宴会、大堂吧、行政楼层、管事部、客房部）妥善管理营运物品（瓷器、玻璃器皿、不锈钢用品、银器）Ensurethepropermanagementofoperatingequipment(“OE”whicharechinaware,glassware,stainlesssteelware,silverware)inoperationdepartments(WanLi,Bra

3、sserie,Banquet,LobbyLounge,ClubLounge,StewardingDepartmentandHousekeepingDepartment)I.餐饮部营运物品管理程序F&BDepartment’sAdministrationProceduresonOE一，建账BookkeepingRecord各营业点/管事部仓库以年月份的盘点数为基准建立帐目，并由专人负责管理各自营运物品。Basedontheinventoryresultsof,bookkeepingsystemwillbesetup.Somestaffwillbeassignedtobefull

4、yresponsiblefortheOEintheirrespectivearea.二，盘点制度InventorySystem1.各营业点/管事部仓库每月末自我组织盘点一次，盘点时间根据营业时间，由管事部与餐厅协调制定,并将盘点结果于次月2日前交至管事部经理，由管事部经理汇总成表，经餐饮总监/经理确认后报至成本部。1.ThemonthlyOEinventoryshouldbetakenbytheendofthemonthbyeachoutletandStewardingStoreroom.,Timewillbeconductbystewardandrest.According

5、tothebusinesshours,TheresultsshouldbereportedtotheChiefStewardonthe2ndofthenextmonth.TheChiefStewardwillsummarizetheinventoryresults,andthensendittotheCostControlleraftertheconfirmationoftheF&BDirectorandManagers.1．每季度由成本部监督盘点一次，程序及规则照旧执行ThequarterlyOEinventorywillbeorganizedbytheCostContro

6、lDepartmentcomplyingwiththepolicyandprocedures.6一，破损餐具管理制度AdministrationSystemofBrokenOperatingEquipment1．破损餐具报告制度ReportofTableWaresBreakage:（1）营业点/管事部必须如实填写《每日餐具破损报告》，并经当班主管确认。TheDailyReportofTableWaresBreakagemustbefilledinstrictlyandsignedbytheon-dutystaffoftheoutletsandStewardingdepartm

7、ent.（2）由管事部中班主管将每日破损汇总成表，次日由管事部经理/餐饮经理确认。ThesupervisoroftheStewardingdept.shouldsummarizethebreakagereportshereceivesonthedayandsubmittotheChiefStewardforapprovalinthenextmorning.（3）管事部经理每周将上周餐具破损汇总，并经餐饮部经理确认后报至成本部。TheChiefStewardwillsubmitthebreakagerep