餐飲部物品管理規範(中英文版)(doc 4頁)

餐飲部物品管理規範內容提要：
　1. A breakage register will be maintained by each outlet manager and chief steward containing the following column.
　　各營業點經理和總管事應保存包括以下內容的破損記錄。
　　a) Date日期
　　b) Item code 物品編號
　　c) Name of the article品名
　　d) Unit price 單價
　　e) Quantity數量
　　f) Amount金額
　　g) Name of the waiter/waitress accountable責任員工(服務生)
　　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.
　　任何由於粗心造成的損壞應由相應人員予以賠償。由營業點經理提出，部門總監批準。
　　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.
　　可計價物品的價格應在廚房明顯的位置公布給所有相關的員工。以使所有服務生和管事部員工明確了解。
　　4. The banquet manager must ensure that no flatware/chinaware has been lost during any banquet event.
　　主管應確保宴會中不丟失餐具。
　　5. Security will check the staff locker along with the HRD staff from time to time.
　　保安應不時會同18新利真人网 部員工檢查員工更衣櫥。

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