餐厅是否需要聘请店员？给出你的原因，为什么餐厅需要...
Q1：餐厅是否需要聘请店员？给出你的原因。Q2：为什么餐厅需要做月度盘点？
Q1: Is it necessary for a restaurant to hire a storekeeper? Give your reasons.Q2: Why the restaurants need to make a monthly inventory?
static/image/hrline/2.gif
ANSWER 1Yes, in my view it is necessary for a restaurant to hire a store keeper becauseStore keeper is the important individual for the store. He is the accountable for the store division and furthermore liable for store control. The essential obligations of the store keeper is different and shifted by the association structure. A store keeper is being the top of a store dept. He is endowed the accompanying obligations and responsibility.Receiving material,Arranging materials,Preservation of the material, Recording, Issue of material, Issuing buying demand, Supervision.The Responsibilities of a decent storekeeper are beneath:(1) Lead the group for powerful administration of store activity in getting, investigation, stockpiling, issuance and move of things according to organization strategy.(2) To follow-up by and large stock administration.(3) Taking actual stock once every month to cross check with the month to month stock report.( 4) Materials getting and arranged MRR Bin card, SIV issue and announcing of stock. Guarantee improvement and the executives of materials arranging capacities, Create thing explicit gauges throughout a lead-time to be utilized for successful and proficient stock administration(5)Ensure indents are raised and appropriate documentation is finished on an ideal reason for demand of things; Responsible for store keeping, documentation and record keeping.(6) Forward expected documentation to corporate or unit buy contingent upon the idea of thing to be obtained;(7) Generate Materials Received Report (MRR) on an ideal premise. Information creation information as indicated by buy request in automated stock framework. Take an interest in actual inventories by checking stocks.(8) Knowledge in different sorts of business exercises, for example, drafting acquisition, trade import, banking and L/C.(9) Correspondence with Foreign Suppliers by means of E-mail, use of Internet.(10) International and Local Procurement Process for Raw Materials.(11) Sourcing of new providers and inspecting, testing and endorsement for new turn of events(12)To guarantee products keep by earliest in, earliest out technique (FIFO).(13) To guarantee recording of the important information in record and PC on schedule.(14) Oversee the transportation of merchandise from creation site to shopper to customer(15) Develop and execute a coordinations cycle(16) Proper products appropriation/store network keep up and follow up.(17) Goods conveyance plan keep up as indicated by conveyance request qty.ANSWER 2Maintaining an effective restaurant business is tied in with going through your money carefully. You contribute a lot of your financial plan in inventory. At the point when that inventory is squandered, taken or ruined before it's sold, it should be discounted as a cost in the books. Coordinating inventory the executives with bookkeeping works with better inventory control. Inventory addresses cash sitting on your rack that could be in your financial balance.Restaurants deal with their inventory of crude materials that they convert into a last menu thing that is offered to clients. Restaurants have an enormous, quick changing inventory with a restricted time span of usability, which influences your main concern. Inventory the executives permits your restaurant to represent and deal with the worth of these crude materials on your asset report to limit your CoGS.Restaurant inventory the board is the way toward checking your restaurant's food and refreshment fixings progressively. Following your inventory empowers you to perceive what is coming into your restaurant, what is leaving your kitchen as deals, and what is left over on your rack and cooler. Understanding these measurements permits you to make more educated inventory orders. The better and more smoothed out your inventory control, the less food squander in your kitchen and the more cash added to your main concern.Not at all like different enterprises that tally inventory quarterly or every year, restaurants should take inventory tallies regularly – in a perfect world day by day or insignificantly week after week. These inventory checks permit you to figure the start and finishing inventory esteems for explicit periods and, thus, your CoGS.Inventory has a noticeable spot in your restaurant bookkeeping. Each time your restaurant gets, tallies, moves or squanders inventory, it should be entered as a diary section in your bookkeeping general record. Cutting edge restaurant bookkeeping innovation computerizes the diary section measure. For instance, a finished stock tally turns into the inventory diary passage in your overall record. On the off chance that your bookkeeping programming and inventory programming aren't incorporated, these diary sections are done physically, making the probability of mistakes.
页:
[1]