文档介绍：ROOM AMENITY PREPARATION PROCEDURE
Code: # K 001
Assistant Manager Waiter Sous Chef Executive Chef Cost Controller
Room Service
Complete the
amenity order * Form attached
Deliver the Order Receive Order
to Room Service
Indicate time on form
when Order Received
Obtain Blue copy Distribute copies to Obtain
Asstant Manager and Kitchen white copy
Keep for filing Keep Yellow copy Action on
Preparation
Keep for filing Indicate Time on form
pleted
Receive notice Notify Waiter
from sous chef to Pickup
Pick up the Collect daily
Amenities order forms
Deliver to Submit Order Approve all
guest rooms Forms to Exe Chef transfer forms
Complete the room amenity Submit form to Receive Form
Delivery control sheet Cost Controller from executive chef
* see attachement of room amenity delivery control form * by next day before 10:00
Allocate cost
Remark: Amenity order form accordingly
1 copy (blue) copy for assistant manager.
1 copy (yellow) copy for room service Filing for
1 copy (white) copy for kitchen and then pass to cost controller after approved by executive chef record
* Room amenity delivery control form attached. Prepare daily summary
Amenity cost report
Room amenity orders to be delivered 3 hours before guest check in time
if the number of amenities exceed 20 portions, order to be deliver 24 hours in advance Receive Send report to exe chef
the report office pigeonhole
Emergency orders to be coordinated by assistant manager personally
Keep for filing
DAILY MARKET LIST ORDER PROCEDURE
Code: # K 002
Supervisor Sous Chef Executive Chef Purchasing Manager
Storeroom Morning Shift
11:00 Check Inventory
of market list items
11:plete
Market List * see attached sample
On hand" column
12:00 Submit Market List Fill in order
to Sous Chef according to
business & events
Sign
Market List
Submit market list Verify the
to executive chef market list
Approve
Market List
Obtain Return
Mark