What are the key points that are easily overlooked in catering warehouse management?

It is easy for hotel warehouses to accumulate items. Once items accumulate, it will be a sign of improper use of fixed assets. It is worthy of managers to pay careful attention to this phenomenon. Here, several aspects of warehouse management will be included. I would like to share my experience with you:

1. Establish a barcode system

All goods entering the main warehouse from the outside must be barcoded. The level of detail depends on the level required by the hotel. Of course, The more detailed the better, any items collected must be scanned and archived on the computer for easy query and usage calculation. and Registered, many of these items can be recycled, but if they are not properly maintained, they will become garbage over time.

3. Establish each department’s own item warehouse in the hotel department

Relevant managers can participate in learning the "Five Constant Methods" and other hotel management, organize and process knowledge, and apply what they have learned at the same time . Department warehouses are branches and cells of the hotel's main warehouse. Only healthy cells can ensure the overall health of the main warehouse body, so the importance of department warehouses cannot be underestimated.

4. Monthly inventory work

This is a relatively neglected part of management work. Often the management will only look at the report data and rarely go to the warehouse to check the hygiene on the spot. , stacking neatness, inventory quantity, and other details, this should be paid special attention to. The report after the inventory must have complete action support work, based on the principle of "making the best use of everything", try to be waste-free, environmentally friendly, and efficient.

5. Charity or charity sale of discarded items

Not all discarded materials in the housekeeping department and catering department are garbage. Many of them can still be used normally after cleaning and sorting. , in addition to being delivered to charities, internal auctions by employees are also a good idea. The service life of items in guest rooms is 3 years. Many of the items eliminated at this time can comply with the principle of environmental protection recycling, and the recovered funds can also be invested again. Reasonable application in new procurement plan.

6. The inventory inspection system in catering kitchens is particularly important

In blind spots such as canned warehouses and frozen product warehouses, we must be especially alert to prevent the phenomenon of exceeding the use period and piling up. If there is a "food material mummy", it is a management loophole. Instead of eating bad customers, the employees' stomachs are so simple. The follow-up work of wiping the butt will make the managers even more headaches. So why not take precautions and take precautions in the future? Warehouse Management, as a back-end management work, details are often overlooked! However, a systematic, comprehensive and effective warehouse management system to achieve "orderly and clear access" is one of the daily tasks of every management team. Back-end Just like front office work, although the urgency is less than that of front office management work, the necessity is greater than that of front office work. After all, the backstage is the backing of the front office. Only a stable and orderly backing can fully support the smooth operation of the front.