F&B_餐饮部破损与控制.docVIP

PURPOSE:目的 To monitor and control the breakage and loss costs within the Food and Beverage Department, ensure adequate action can be taken immediately. 监督和控制餐饮部的破损成本, 以便采取合适的措施进行成本控制. To control the breakage and loss through making the associates take more accountable, the Food and Beverage areas are divided into 6 areas as below: 为了保证对员工赔付破损物品的可解释性，控制破损成本，餐饮部将整个部门分成以下个区域： Banquet Service + Banquet Kitchen + Stewarding 宴会服务 + 宴会厨房 + 管事部 Service + Yue Kitchen + Stewarding 中餐厅服务 + 中餐厅厨房 + 管事部 FeastService + Feast Kitchen + Pastry + Stewarding 西餐厅 + 餐厅厨房 + 房 + 管事部 大堂吧 In Room Dining 客房送餐服务 Stewarding 行政酒廊+管事部 PROCEDURE:程序 Outlet Managers of each area and the Chief Stewarding are responsible to record the breakage and loss in a log book on a daily basis. The following steps and process will then be taken. 每个区域的经理和总管事每天负责将破损和丢失记录到册，然后开始以下步骤 Report with detail missing/spoilage forms are given to the Chief Steward who controls the breakage report. 将报告连同具体遗失/损坏物品表交给负责控制破损的总管事 The report should include a name list to show that who are responsible for the breakage as well as the amount of compensation and their signatures to show that they are aware of relevant compensation will be deducted from their salary. The compensate amount will be calculated according to the following individual breakage policy and procedure. 该报告应该包含造成破损的人员名单，以及相应的赔偿金额，同时还要有他们的签字表示他们了解该赔偿将从他们的工资中扣除。赔偿额将根据下面的个人破损政策和程序计算。 The report (need to be signed by DOFB) with detail missing/spoilage forms’ white copy will be then forwarded onto the cost controller to calculate the overall breakage and losses for the month by 5th of the following month. 然后需在下个月的5号之前将报告(该报告需要有餐饮总监的签字)及遗失/损坏物品表的白联转交给成本控制管理员，以计算总的破损成本 The report is forwarded to the human recourses department for comments and verifications. 报告需转交给人力资源部作记录和查证 HR gives the report to the finance department for final payment deduction when necessary. 人力资源部将报告交给财务部，财务部将根据情况扣除 It will be the responsibility of the outlet manager to process immed