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餐饮部服务常用表格(Food and beverage service common form)
The key is in the record form
The key has the date of the record
The department clamor for the key and the record sheet
Lead (click on the right more snack technology to see more relevant documents) time
Recipients personnel
The leading cause key is the record sheet
Get back the time
Send back people
To prepare
note
Fill in: the use of the collar personnel: record the key
Number of uncouplets: use the record sheet for the key
Table of food and beverage tableware
The restaurant clamor for the key of the first page
The table name
unit
The unit price
The key is led with the number of records
Counting the number of
The guests made a claim for compensation
The key is updated with the record sheet
The shortage of number
The amount of
Breakage %
note
A combined tao
Food and beverage manager: restaurant manager: supervisor:
Name: food and beverage tableware inventory list
Filling in: the foremans purpose: taking stock, tableware and newspaper loss
Number of couplets: 1) finance department (2)
Food and beverage kitchen vegetable point quota cost card
Food name:
The standard specifications
Classification of goods
Net material
Weight (g)
Net material
Unit price (yuan)
Net material
Cost (yuan)
Gross reference unit price
The average unit price
The cost of the forehead
The name of the main ingredient
The name of the ingredients
Flavor name
Additional name (special raw materials)
The total cost of the forehead
note
The appendix
note
Fill out a form
The date of
Name: kitchen vegetable point quota cost card
Fill in: chef/cook: vegetable point material standard, one dish one card
Kitchen internal recipe cost control list
(date) (month) (year)
Serial number
Purchase ice bank refrigerator sanitation problem
The purchase of food has not been proved
Food moldy
unstowed
Oil rancidity
Undivided wall
Food has parasites
unlisted
Food mixed with foreign body
The OARS are not used
Tin foil
Food is dirty and unclean
Unperiodic frost
The ice bank
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