餐饮部物品管理规范(中英文版)(doc 4页)

餐饮部物品管理规范内容提要：
　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。

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