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餐饮部服务常用表格(Food and beverage service common form).doc

餐饮部服务常用表格(Food and beverage service common form).doc

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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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